Ingredients
- 180g Riverina Dairy Cyprus Style Haloumi
- 1 carrot, chopped
- 1 beetroot, chopped
- 1 large potato, chopped
- 1 zucchini, chopped
- 1 capsicum, chopped
- 100g rocket lettuce
- Fresh basil
Creamy Mustard Dressing
- 1 tbs mayonnaise
- 1 tsp seeded mustard
- 1 tsp apple cider vinegar
Haloumi & Roast Vegetable Medley
- Preheat oven to 220°C.
- Peel and chop carrot and beetroot into 1cm chunks. Peel and chop potato into 2cm cubes. Place vegetables into a bowl and drizzle with oil. Chop zucchini and capsicum into larger 3cm chunks.
- Place vegetables (excluding zucchini) on a baking tray and bake for 20 minutes. In the final 10 minutes add zucchini to the oven and bake until tender.
- Combine dressing ingredients in a small bowl and whisk together. Set aside.
- Preheat frying pan to medium-high heat. Slice the haloumi into 1cm slices and fry for 1-2 minutes each side until golden.
- Toss together all ingredients in a serving bowl and add sprinkle with rocket lettuce.
- Drizzle with dressing and scatter with fresh basil. Enjoy!
TIP: To save time for a mid-week meal, use a ready pack of roast mixed vegetables available from your local supermarket.
