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INGREDIENTS:

2Tbs olive oil

2 carrots, diced

2 medium potatoes, diced

½ medium onion, cut julienne

200g baby beetroots, drained

300g seasonal salad mix

200g halloumi

1 handful of crispy noodles

2Tbs walnuts, crushed or halved

3Tbs honey

Balsamic glaze to finish

Salt and pepper to taste

METHOD:

Preheat oven to 200 degrees Celsius. Prepare a roasting dish with 2Tbs olive oil.

Dice all fresh vegetables into floret-sized pieces (approximately 1 inch) and toss through oil on roasting dish. Season with salt and pepper, then place in oven and bake at 200C for 20 minutes or until golden. Drain baby beets and set aside.

Heat a non-stick pan over medium-high heat. Cut halloumi into thin rectangles (approximately 0.5cm thick) and fry for 3 minutes on each side until golden. Add 1.5Tbs honey to pan, coat halloumi and fry for additional minute, then remove from heat and set aside.

In a large bowl create a bed using salad leaves. Scatter roast vegetables and baby beets on top. Add halloumi, sprinkle with walnut pieces and crispy noodles. Drizzle with balsamic glaze, honey, and serve. If needed, warm honey in microwave to get runny consistency.

Serves three to four.

Recipe provided by Tori Pollard