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Roasted Winter Vegetable Salad with Honey Mustard dressing and Haloumi

Ingredients

  • 1-2 Beauregard Kumara
  • 2 brown onions
  • 3 carrots
  • ½ head of broccoli
  • ½ head of cauliflower
  • 2 pears
  • Thyme
  • 1 Lemon
  • Oil for frying
  • 180 gram pack Countdown Haloumi – diced
  • Dressing
  • 1 teaspoon Honey warmed in the microwave if needed
  • 1 tablespoon whole grain Mustard
  • 3 tablespoons Olive Oil
  • Pinch Salt
  • Pepper
  • 1 tablespoon + 1 teaspoon White vinegar

Instructions

  1. Peel & cut onions, kumara & carrot. Cut the onions into wedges, and the kumara and carrot try to get some lovely pointy bits so that you can get crispy ends and interest.
  2. Cut broccoli & Cauliflower into florets and each floret in half. I like there to be a flat surface on each piece and this area seems to roast up nicely.
  3. Leave skin on the pears, slice and take the core out
  4. Season well and coat veg in olive oil and roast in trays without overcrowding, this is key, if you crowd the pan the vegetables will steam not roast nicely.
  5. I used two roasting dishes, one with the onions, kumara & carrot and one with cauli, broccoli and pears.
  6. Use the thyme and lemon to add flavour, I did a generous amount of thyme on the kumara tray and the juice from the lemon on the cauliflower tray. Just be conscious that the lemon adds liquid, and we don’t want to boil/steam the veg. perhaps slightly less oil when using the lemon, but you’ll get a feel for it.
  7. While the vegetables are roasting, make the dressing
  8. To make the dressing, combine all ingredients in a jar with a lid. Shake and taste. Adjust seasoning if needed.
  9. During the cooking of the vegetables give them a shake and move them around with a fish slice/wooden spoon a couple of times. This is important too. We want the vegetables to be just right, not over cooked, but certainly not under done either. If something is cooking quicker that others feel free to take that item out.
  10. When the veg are done, take them out and move on to your haloumi.
  11. Fry your haloumi in oil over a medium heat until browned.
  12. While the haloumi is cooking put all the vegetables on your serving dish – then add the cubed haloumi when cooked. Think about getting some height and highlighting some of the interest in the vegetables that you have created. Pop a gorgeously roasted carrot up on its end, sneak the caramelised edges on the cauliflower out so they can be seen. SHOW OFF!
  13. Spoon over the dressing and scatter with more thyme (if you like it! Mine was gorgeous and fresh and fine to have in this applicatioand serve!