ingredients

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• ✓3 beetroot bulbs
• ✓150g haloumi
• ✓Pinch of salt
• ✓Pinch of pepper
• ✓3 tbsp olive oil
• ✓3 cups of baby spinach leaves
• ✓1 cup cooked brown rice
• ✓1/2 cup cooked red quinoa
• ✓1/4 red onion, sliced thinly
• ✓1 lemon, juiced

method

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1. 1

   Preheat oven to 180°C fan-forced.

2. 2

   Peel beetroot and slice into big wedges. Coat with 2 tbsp of olive oil, a squeeze of lemon and a pinch of salt and pepper.

3. 3

   Place beetroot onto a lined baking tray and into the oven for 30-40 minutes or until completely cooked through.

4. 4

   Slice haloumi in long, thin strips.

5. 5

   In a non-stick pan, splash a small amount of olive oil and heat to a medium heat.

6. 6

   Cook haloumi for 1 minute on each side, or until golden brown.

7. 7

   In a large mixing bowl, add spinach, onion, brown rice, quinoa, haloumi and the roasted beetroots.

8. 8

   Dress with 1 tbsp of olive oil, 2 tbsp of lemon juice and a big pinch of salt. Toss the salad and eat!