Facebook Twitter

stay informed with our weekly newsletter

join now
My Grocer

Free Healthy Recipe - Festive roast vegetables & haloumi

Gluten free, Low sugar, Wheat Free

This is really beautiful - the sweetness of the root vegetables contast beautifully with the contrasting flavours from the sun dried tomatoes and the haloumi. Haloumi is very salty so there's no need to use much at all.

2 beetroot bulbs peeled and cut into 2cm cubes
2 white sweet potatoes peeled and cut into 2cm cubes
¼ butternut pumpkin peeled and cut into 3cm cubes
120 grams haloumi cheese
2 cups rocket

Pre heat the oven to 180C.
Peel and cube the veggies - make the pumpkin pieces bigger than the sweet potato and the beetroot as it takes less time to cook.

Bring a large pan of water to the boil then add the beetroot and sweet potato and par boil for 3 minutes. Drain thoroughly and blot dry. Return to the pan over a low heat and add the olive oil and pumpkin. Toss the pan around to coat all the veggies with oil. Place all the veggies in a baking tray and roast for 30 - 40 minutes until cooked through. While the veggies are cooking, cut the haloumi into small cubes. In a non stick pan, cook the cubes without any oil until golden - taking care not to burn them.
Once the veggies are cooked , toss washed rocket leaves through the veggies, top with haloumi and serve. This salad is also nice served cold.

Makes 4 servings

Scale recipe to serves

Prep Time: 15 mins
Cooking Time: 40 mins
Ready in: 55 mins

Suitable for:
Dinner, Lunch, Side Dish
Recipe tools:
PrintPrint version
EmailEmail recipe
More recipesMore recipes
BackPrevious page
Nutritional Information - Per Serve
Kj 1027 kj
Calories 245 kcal
Fat 14.9 g
Saturated Fat 4.8 g
Total Carbohydrate 17.1 g
Total Protein 9.9 g
Fibre 4 g

Natures Best Belfield

Address: 29 Burwood Rd Belfield
Call us: 9642 5613
Drop in: Monday - Saturday 8am - 6pm Sunday 8am - 5pm
Proud members of
The Fresh Food Club