Roasted Baby Beetroot with Spiced Haloumi Baby Carrots, Seeds & Hummus
- Prep time: 30 minutes
- Calories: 550
- 100 g of Hummus
- 400 g of Baby Red Beetroot
- 2 Tbsp of Seed Mix
- 1⁄2 Bunch of Baby Carrots
- 1 75g Pack of Baby Spinach
- 1 of Lebanese Cucumber
- 1⁄2 Tsp of Smoked Paprika
- 1⁄2 Tsp of Cumin
- 1 Small Bunch of Parsley & Mint
- 2 Tsp of Red Wine Vinegar
- 1 200g Pack of Haloumi Cheese
Roast Carrot & Beetroot:Preheat oven to 220°C. Trim carrots and cut beetroot into 1cm wedges. Toss on a lined oven tray with cumin, a drizzle of olive oil, salt and pepper. Roast in oven for 20 - 25 minutes until tender.
Toast Seeds:Meanwhile, heat a frypan over medium-high heat. Add seed mix and toast for 3-4 minutes until golden. Remove and set aside.
Cook Haloumi:Cut the haloumi into 8 equal slices and coat with smoked paprika and 1 Tbsp oil. Heat the same pan used for the seeds over medium heat. Carefully add the haloumi and cook 3-4 minutes per side until golden. Set aside.
Make & Dress Salad:Mix together vinegar and 2 Tbsp olive oil in a large bowl. Season with salt and pepper. Pick parsley and mint leaves (discarding stems) and roughly chop. De-seed and slice cucumber. Add cucumber, parsley and mint to bowl along with spinach. Toss well to combine.
You Plate It:Spread hummus over plates. Top with roast vegetables, haloumi and salad. Sprinkle over toasted seeds and any remaining parsley or mint.