Quick & Easy

Roasted vegetable and haloumi salad

A colourful salad of crispy roasted vegetables and grill haloumi salad from Australian Women's Weekly.
Roasted vegetable and haloumi salad


Lemon and basil dressing


1.Preheat oven to 220°C/425°F.
2.Combine oil and garlic in small bowl.
3.Combine kumara, carrot and parsnip on large shallow oven tray. Combine onion, eggplant and chilli on another shallow oven tray. Drizzle oil mixture over both trays of vegetables; toss vegetables to coat. Roast kumara mixture about 45 minutes and onion mixture about 30 minutes or until vegetables are cooked and browned lightly.
4.Meanwhile, make lemon and basil dressing. Blend or process ingredients until smooth.
5.Just before serving, heat oiled grill plate; cook cheese until browned lightly on both sides.
6.Combine roasted vegetables with spinach; divide among serving plates. Top with cheese and drizzle with dressing.

Lemon and basil dressing can be made several hours ahead.


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