Root veggies are roasted with a little balsamic vinegar, then served warm with a minty dressing and griddle halloumi in this easy and healthy recipe. Perfect for lunch or as a dinner party starter.
- 3 carrots
- 3 parsnips
- 3 large cooked beetroot, whole, peeled
- 2 red onions
- 2 tbsp. olive oil
- 4 tbsp. balsamic vinegar
- Small bunch mint leaves
- Salt and black pepper
- 250g halloumi
Cut the carrots and parsnips into sticks and put the beetroot and onion into wedges.
Toss the carrots, parsnips and red onions in oil and a pinch of salt and pepper. Arrange in a roasting tin and roast at 200C for 15 minutes. Stir, then add the beetroot and half the balsamic. Toss, then roast for a further 15-25 minutes or until the veggies are tender.
Chop the mint as finely as you possibly can. Mix with the balsamic and a drop of water or oil to loosen. Toss the veggies with half the sauce and leave to sit.
Meanwhile heat a griddle pan over a medium heat. Slice the halloumi. Griddle on either side for 1-2 minutes or until golden, then arrange on top of the salad with the rest of the minty sauce drizzled over the top.