Roasted root vegetable and halloumi salad

Having returned from Borneo to an almost empty fridge, I had to try and create an after work dinner with some of mother in law Spread’s home grown potatoes which were still good and some vac-packed beetroot. Also, the jet lag meant that I really did not want to have to put much effort into our dinner.

 

So, I picked up some halloumi (plus wine) from the corner shop on the way home. I had left work early because I was feeling a little dazed and confused from the jet lag and arrived home to find Anna Maria, the cleaner still there (she normally cleans on a Monday morning, but we were away!).

 

So, after hiding in my bedroom until she was finished with the rest of the house, I set about creating what would be my delicious, yet simple roasted root vegetable and halloumi salad.

What you will need

250g new potatoes

1 vac-pack beetroot

1 onions

1 packed halloumi

Handful of black olives

1 tin of artichoke hearts

Lemon thyme

2 cloves crushed garlic

1 table spoon of seeds

Dressing

¾ Olive oil

¼ Cider vinegar

A tea spoon of lemon juice

1 tea spoon chopped capers

1 tea spoon mustard

 

Quarter the potatoes and beetroot. Peel and slice the onions thickly. Add these to an oven dish and drizzle over some olive oil. Season with salt and pepper, add the crushed garlic, lemon thyme and seeds (I used lin seeds) and roast for 45-50 minutes at 200 degrees until browned and roasted.

 

Meanwhile, slice the halloumi and place on grease proof paper. Add these to the oven to soften and brown for the last 10 minutes of cooking time for the beetroot and potatoes.

 

Mix together the ingredients for the dressing, 3 tablespoons of olive oil to every 1 table spoon of vinegar.

 

When ready to serve, dish up the roasted root vegetables, add the olives and drained artichoke hearts and top with the halloumi.

 

Drizzle over the dressing and eat whilst hot or warm.