Roasted Halloumi with Beetroot

Instructions

1. 1

   Preheat your oven to 200°C (180°C fan). Toss the beetroot wedges with 2 tablespoons of olive oil, minced garlic, thyme, salt, and pepper on a large baking tray.

   Tip: Cut beetroot into similar-sized pieces so they roast evenly.

2. 2

   Roast the beetroot for 20-25 minutes, stirring halfway through, until the edges are caramelised and a knife slides through easily.

   Tip: The beetroot is done when it's tender but still holds its shape.

3. 3

   While the beetroot roasts, pat the halloumi slices dry with paper towels and arrange on a separate baking tray lined with parchment paper.

   Tip: Drying the halloumi helps it achieve a crispy exterior.

4. 4

   Brush both sides of the halloumi slices lightly with the remaining 2 tablespoons of olive oil. During the last 8-10 minutes of the beetroot's cooking time, place the halloumi tray in the oven.

   Tip: Halloumi cooks quickly, so don't add it too early.

5. 5

   Roast the halloumi until the edges turn golden brown and crispy, approximately 8-10 minutes, turning the slices halfway through cooking.

   Tip: Watch carefully as halloumi can brown quickly once it starts.

6. 6

   While both vegetables and cheese roast, whisk together the balsamic vinegar and honey in a small bowl to create a glaze.

   Tip: Warming the glaze slightly makes it drizzle more easily.

7. 7

   Remove both trays from the oven. Arrange the rocket on serving plates, then top with roasted beetroot and halloumi slices.

   Tip: Serve while the halloumi is still warm for the best texture.

8. 8

   Drizzle the balsamic-honey glaze over the halloumi and beetroot, then scatter the toasted walnuts and crumbled feta cheese on top. Finish with a light sprinkle of sea salt and black pepper.

   Tip: The warm halloumi will soften slightly under the cool toppings, creating a pleasant contrast.