Roast vegetable salad with haloumi

Ingredients

Salad

  • 1 block of haloumi

  • maple syrup and allspice, for roasting veges

  • 1/4 pumpkin, peeled and a cut into small chunks

  • 2 kumara, peeled and cut into small chunks

  • 1 red onion, peeled and quartered

  • 1 capsicum, any colour, cut into chunks

  • young lettuce leaves for salad (i.e. mesculun)

  • 1/2 cup cherry tomatos

  • 1/4 cup pine nuts, lightly toasted

Dressing

  • 1/4 cup fresh basil, minced

  • 1 tablespoon honey

  • 2 tablespoons balsamic, raspberry or red wine vinegar

  • 1/4 olive oil

Method

Preheat oven to 200 degrees (C). Coat pumpkin and kumara and onion in maple syrup, a pinch of allspice, olive oil and salt and pepper. Roast in hot oven, turning regularly. Add capsicum in the final 10 mins.

Fry haloumi on a lightly oiled hot fry pan until browned.

Coat salad leaves in dressing and add tomatoes and pinenuts. Add roasted vege and top with haloumi.

Notes

Don't use the Mainland variety of haloumi as I found it sticks to the pan and doesn't hold it's shape well. Puhoi Valley is much better.