Ingredients
- 2 x 180g Riverina Dairy Marinated Olive Haloumi
- 1 red capsicum
- 1 red onion
- 500g cauliflower
- 1 sweet potato
- 100g mixed lettuce leaves
- 2 tbs lemon juice
- 3 tbs olive oil
- ¼ cup Kalamata olives, sliced
- ¼ cup green olives, sliced
Roast Vegetable Salad with Marinated Olive Haloumi
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- Preheat oven to 200°C.
- Slice the capsicum and cut red onion into wedges. Cut the cauliflower in small florets. Peel sweet potatoes and chop into 1cm cubes. Place all vegetables into a bowl then drizzle with olive oil and shake until coated. Spread vegetables onto a lined baking tray. Bake in the oven for 20 minutes.
- While vegetables are cooking, combine lemon juice with 1 tablespoon of olive oil and mix to infuse.
- Preheat frying pan to medium-high heat. Slice the haloumi into 1cm slices and fry for 1-2 minutes each side until golden.
- Toss lettuce with olives and drizzle with lemon juice and olive oil mix. Serve into pasta bowls. Top with baked vegetables and golden haloumi. Enjoy!
