Save to your scrapbook
Roasted root vegetable salad with halloumi
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
350g Waitrose Duchy Organic Beetroot, trimmed and cut into wedges
500g Waitrose Duchy Organic Carrots, trimmed and thickly sliced
1 tbsp cumin seeds
3 tbsp olive oil
200g Waitrose Duchy Organic British Quinoa
250g pack halloumi cheese, sliced into 8 pieces
Zest and juice from 1 lemon
25g pack flat leaf parsley, chopped
40g toasted flaked almonds
1. Preheat the oven to 200°C, gas mark 6. Place the vegetables, cumin seeds and 1 tbsp olive oil in a roasting tin and toss together. Roast for 35-40 minutes until the beetroot and carrots are golden and very tender.
2. Meanwhile, place the quinoa in a saucepan and cover with water measuring 4cm above the quinoa (about 500ml). Bring to the boil and simmer for 20 minutes until all the water has been absorbed then remove from the heat, cover and set aside.
3. Heat 1 tbsp olive oil in a small non-stick frying pan, add the halloumi in a single layer and cook for 2-3 minutes until golden then turn over to cook the other side.
4. Place the roasted vegetables in a large bowl. Fluff up the quinoa with a fork and add to the bowl with the lemon zest and juice, the remaining 1 tbsp olive oil, parsley and almonds. Divide between plates and serve with the halloumi.
Typical values per serving: