Harris Farm Halloumi and Roasted Vegetable Salad

Updated at: Thu, 17 Aug 2023 12:03:05 GMT

Step 1

Preheat the oven to 200°C and cook the black rice as per packet instructions.

Step 2

Wash the carrots thoroughly. Trim the tips off the carrots and reserve some leaves for garnishing.

Step 3

Clean the skin of the pumpkin and remove the seeds. Cut the pumpkin and red onion into 1cm wedges. Cut the halloumi into 5-6 slices. Set all ingredients aside.

Step 4

Place the carrots and onion wedges onto a lined baking tray, season with salt and pepper, drizzle with olive oil and a splash of caramelised balsamic. Place into the oven and cook for 35 minutes or until golden brown.

Step 5

In a separate lined baking tray, place the pumpkin and season with salt and pepper. Drizzle with olive oil and some caramelised balsamic. Place into the oven and cook for 35 minutes.

Step 6

Bring a large frying pan to a high heat, drizzle olive oil and sear the broccolini for 2 minutes on each side until golden brown. Remove from the pan and set aside.

Step 7

In the same frying pan on a high heat, drizzle more olive oil and sear the halloumi slices for approximately 2 minutes until golden brown. Remove from heat and set aside.

Step 8

Place the rice on a serving platter, add the cooked vegetables to build into layers, tear the halloumi cheese around salad and drizzle with the Greek yoghurt dressing.

Step 9

Garnish with reserved carrots leaves and serve warm or at room temperature

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