Serves : 4-6 | Time : 35 minutes
Ingredients
1. 1/4 kent pumpkin (800g) seeds removed.
2. 1 bunch baby beetroot.
3. 1 bunch broccolini.
4. 1 bunch baby (Dutch) carrots.
5. 1 red onion.
6. 1/3 cup Coco Earth Liquid Coconut Premium Oil
7. 1/4 cup orange juice
8. 1 tbsp. fresh rosemary leaves
9. Salt & pepper
10. 1 packet haloumi
11. 4 cups rocket leaves
12. 2 tbsp. toasted pine nuts
Instructions
Step 1 - Preheat oven to 200°C. Line two oven trays with baking paper.
Step 2 - Slice pumpkin into thin wedges. Trim tops off the beetroot and carrots, then peel carrots and quarter beetroot. Peel onion and cut into wedges.
Step 3 - Combine orange juice, Coco Earth Liquid Premium Coconut oil and rosemary
leaves in a small jar. Shake to mix well.
Step 4 - Drizzle half the oil mixture over veggies, toss to combine and season with salt and pepper. Place pumpkin, beetroot, carrots and onion on the prepared baking trays and roast for 15 minutes. Turn vegetables, add broccolini to trays and roast a further 10-15 minutes until golden and tender.
Step 5 - While vegetables are roasting, thickly slice haloumi and brush with a bit of the oil mixture. Cook in a non-stick skillet over medium-high heat until haloumi is golden on both sides.
Step 6 - Serve vegetables over rocket, topped with warm haloumi and pine nuts. Drizzle
with remaining Coco Earth orange juice dressing for extra taste.
Quick Tip
Haloumi can be replaced (or enjoyed ) with chicken steak or tofu.
