Roasted beetroot, carrot, cauliflower salad with halloumi

One of the things I love about summer is experimenting with new, fresh vegetable and salad ideas to go alongside barbecues, or even alone as a meal.  My vegetable garden is full of produce, and I’ve also topped up at the markets so that means there’s lots of colour to inspire me as I open up the vegetable bins.

Roasting beetroot and carrot brings out their sweetness and in my opinion, cauliflower is best served roasted so the combination of these three vegetables is delicious.  For this recipe, the beetroot are roasted in a balsamic glaze that adds a delicious flavour to the salad when combined.

This is delicious served with brown rice and chickpeas or a serve of protein.

Roasted beetroot, carrot, cauliflower salad with halloumi

Serves 3-4

2 large beetroot
1 bunch of baby carrots, or 4 normal sized carrots chopped into wedges
1.5 cups cauliflower florets
1 tablespoon balsamic vinegar
1 teaspoon brown sugar
2 tablespoons olive oil
4 cloves of garlic
1 cup green bean
100g halloumi cheese
1/4 cup chopped walnuts

Preheat the oven to 180 degrees celcius fan bake.  Cut the ends off the beetroot, peel and chop into wedges.  Wash or peel the carrots and chop in half (or into wedges if using normal sized carrots).

Place the beetroot into a slice tin and drizzle over half a tablespoon of olive oil, followed by the balsamic vinegar.  Toss to coat.  Sprinkle over the brown sugar.   (I roast the beetroot separately so it doesn’t stain the other vegetables)

On an oven tray, add the carrots and cauliflower and drizzle over the remaining olive oil. Peel and crush the garlic and sprinkle over the top.

Place in the oven for 20-30 minutes, or until the cauliflower is lightly browned and the vegetables are cooked.

Steam the beans for 5 minutes, or until cooked, but still firm – we don’t want soggy, overcooked beans.  While the beans are cooking, slice the halloumi into thickish slices (around 1/2 cm) and cut into squares.  Pan fry for a couple of minutes on each side.

To assemble the salad, mix the vegetables together and sprinkle over the cooked halloumi and walnuts.