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.
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
| Prep Time: | 15 mins |
| Cooking Time: | 40 mins |
| Ready in: | 55 mins |
Suitable for: |
|
| Dinner, Lunch, Side Dish | |
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| 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 |
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