Free Healthy Recipe - Golden Roast Vegetables with Haloumi Cheese

Gluten free, Low fat, Low sugar, Wheat Free

The sweet-tasting root vegetables contrast beautifully with the flavour from the sun-dried tomatoes and the haloumi.

2 bulbs beetroot, peeled and cut into 2cm cubes
2 white sweet potatoes peeled and cut into 2cm cubes
1 cup butternut pumpkin, peeled and cut into 3cm cubes
¼ cup olive oil
240 grams haloumi cheese
2 cups rocket

Preheat oven to 180 degrees Celsius. Peel and cube the vegies- make the pumpkin pieces bigger than the sweet potato and beetroot as it takes less time to cook.

Bring a large pan of water to the boil then add the beetroot and sweet potato and parboil for three minutes. Drain thoroughly and blot dry. Return to the pan over a low heat and add the olive oil and pumpkin. Toss the pan around to coat all the vegies in a baking tray and roast for 40 minutes, turning occasionally until cooked through.

While they are cooking, cut the haloumi cheese into small cubes and fry in a non-stick pan, without any oil, until golden- taking care not to burn them.

Once the vegies are cooked, toss washed rocket leaves through them, then add the tomatoes and haloumi and serve.

Makes 4 servings

Scale recipe to serves

Prep Time: 20 mins
Cooking Time: 50 mins
Ready in: 70 mins

Suitable for:
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Nutritional Information - Per Serve
Kj 1574 kj
Calories 376 kcal
Fat 24 g
Saturated Fat 8.6 g
Total Carbohydrate 23.2 g
Total Protein 16.7 g
Fibre 4.4 g

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