The sweet-tasting root vegetables contrast beautifully with the flavour from the sun-dried tomatoes and the haloumi.
Preheat oven to 180 degrees Celsius. Peel and cube the vegies- make the pumpkin pieces bigger than the sweet potato and 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 parboil for three 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 vegies in a baking tray and roast for 40 minutes, turning occasionally until cooked through.
While they are cooking, cut the haloumi cheese into small cubes and fry in a non-stick pan, without any oil, until golden- taking care not to burn them.
Once the vegies are cooked, toss washed rocket leaves through them, then add the tomatoes and haloumi and serve.
Makes 4 servings
| Prep Time: | 20 mins |
| Cooking Time: | 50 mins |
| Ready in: | 70 mins |
Suitable for: |
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| Dinner | |
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| Nutritional Information - Per Serve | |
| Kj | 1574 kj |
| Calories | 376 kcal |
| Fat | 24 g |
| Saturated Fat | 8.6 g |
| Total Carbohydrate | 23.2 g |
| Total Protein | 16.7 g |
| Fibre | 4.4 g |
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