Garlic Roast Beet, Red Onion & Haloumi Salad
6 medium beetroot, trimmed and gently scrubbed
1 large garlic bulb, halved crossways
2 red onions, cut into wedges
1/3 cup olive oil
2 tbs balsamic vinegar
11/3 cup fresh herbs (like flat-leaf parsley, chives and dill), chopped
Salt and ground black pepper
250g haloumi cheese, thickly sliced
1 small bunch rocket, trimmed, to serve
Crusty bread, to serve
Preparation: About 15 minutes
Cooking: About 50 minutes
1. Preheat oven to 200ºC. Place beetroot in a medium heatproof dish. Sprinkle with water. Cover and microwave on high for 10–12 minutes until softening. Stand for 5 minutes. Carefully uncover and halve beets.
2. Place beetroot, garlic, onions, ¼ cup oil, vinegar and herbs into a roasting pan. Season with salt and pepper to taste. Toss gently to combine. Roast, turning occasionally, for 30 minutes or until tender.
3. Heat remaining oil in a non-stick frying pan over medium-high heat until hot. Add haloumi and cook until golden on each side.
4. Using tongs, squeeze garlic from the bulb. Arrange rocket, garlic and vegetables on serving plates or a serving platter. Top with haloumi and serve with crusty bread.