Roasted Veges & Haloumi Salad

This roast vegetable salad is a great summer dinner


Scenic Rim 4Real Haloumi, sliced into ½ slices
1 Wickham Farms sweet potato
1kg brushed potatoes, washed and cut into quarters
4 carrots, peeled and cut into 2cm pieces
400g green beans, cut into 2cm batons
½ bunch English spinach
2 tbsp parsley leaves
1 large onion cut into 1cm rings
2 tbsp honey
Olive oil
Salt and pepper
Fresh thyme to garnish
2 tbsp fresh parmesan, grated



Preheat oven to 200C. Grease and line two large baking trays with baking paper. Meanwhile, place potatoes in a saucepan of salted boiling water. Cook for 10 mins or until just tender. Drain. Return potatoes to the saucepan and shake to scuff their edges. Place onion and sweet potato on one tray drizzle over olive oil and honey and season with salt and pepper. Place potatoes and carrots in a single layer on the other tray and drizzle over olive oil and bake all vegetables in the oven for 35 mins. Heat a shallow non-stick fry pan over medium heat and fry haloumi slices until brown on both sides. This will only take 2 minutes per side. Cover and keep warm until vegetables are done. Cook beans in the microwave with a little water for 3 minutes. Arrange English spinach leaves on the bottom of the plate and top with roasted veges and haloumi slices. Garnish with fresh parsley leaves and grated parmesan.

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