Roasted Vegetable Salad with Haloumi

Ingredients:

Half head of Broccoli
Half head of Cauliflower
Half Butternut Pumpkin
Bunch Dutch Carrots
2 Red Capsicums
500g Haloumi
Cheese, cut into slices
Balsamic Glaze Extra Virgin Olive Oil
Salt and Pepper to season
Rocket leaves to garnish

Method:

Cut Broccoli and Cauliflower to same size and shape.
Skin pumpkin and cut into long strips about 1cm thick.
Peel and cut ends of Dutch carrots.
Core Capsicums and cut into long strips.
Roast Broccoli and Cauliflower together for approximately 15 minutes will lightly cooked/golden; on same baking tray lined with baking paper, drizzle with olive oil.
Roast Pumpkin, Capsicums and Carrots together the same way for about 25 minutes.
Pay fry Haloumi in fry pan on high heat.
Place Rockets leaves on a flat plate, and roasted vegetables and Haloumi cheese on top. Dress with salt and pepper and drizzle with balsamic glaze and olive oil.

To Serve:

Service warm.

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