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 1. life & style

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THE HOUSE OF WELLNESS





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ROAST BABY CARROT, BEETROOT & HALOUMI SALAD

08:00, Oct 02 2023
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Melanie Jenkins
Caramelised flavours are complemented by the warmth of mustard and the salty
bite of haloumi in this meat-free dish.

This article first appeared in The House of Wellness magazine.

The caramelised flavours of roasted carrots and beetroots are complemented by
the warmth of mustard and the salty bite of haloumi in this flavour-forward
meat-free dish.

Serves 4




INGREDIENTS

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2 bunches baby carrots, scrubbed and trimmed

1 bunch baby beetroots, scrubbed, trimmed and halved

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Olive oil

2 cloves garlic, crushed



400g haloumi, thickly sliced

Maple mustard dressing

2 tbsp wholegrain mustard

2 cloves garlic, crushed

2 tbsp sherry or wine vinegar

1 tbsp maple syrup

¼ cup olive oil

To serve

½ cup pitted green olives

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Fresh dill sprigs


METHOD

1. Preheat the oven to 200°C. Place the carrots and beetroots in a large oven
pan. Drizzle with oil, scatter with garlic and season with salt and pepper. Toss
well to coat. Roast for 25-30 minutes, or until browned and tender, tossing once
half way through cooking. Remove to cool.

2. Place the dressing ingredients in a screw-top jar. Season with salt and
pepper and shake well to combine. Pour half the dressing over the vegetables and
toss well to combine. Arrange the vegetables on a platter.

3. Pan-fry the haloumi in a little oil for 1-2 minutes on each side until golden
brown then arrange on top of the vegetables. Drizzle with the remaining
dressing.

4. To serve, scatter with olives and dill and serve warm or at room temperature.

Recipes & styling: Julie Le Clerc


is produced in partnership with Chemist Warehouse.





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CALAMARI, CHICKPEA & FREGOLA SALAD WITH PRESERVED LEMON DRESSING





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