Roast Baby Carrot, Beetroot & Haloumi Salad

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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.

2 bunches baby carrots, scrubbed and trimmed 1 bunch baby beetroots, scrubbed, trimmed and

halved

Olive oil

2 cloves garlic, crushed

400g haloumi, thickly sliced

MAPLE MUSTARD DRESSING

2 tablespoons wholegrain mustard 2 cloves garlic, crushed 2 tablespoons sherry or wine vinegar 1 tablespoon maple syrup

¼ cup olive oil

TO SERVE

½ cup pitted green olives Fresh dill sprigs

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.

Dressing: Place the 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.

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.

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