Packed with hearty roast veg, nuts, and halloumi, it’s the sort of salad that fills you up and keeps you going.


  • ¼ kent pumpkin (800g)
  • 1 bunch baby beetroot
  • 1 bunch broccolini
  • 1 bunch baby (Dutch) carrots
  • 1 red onion
  • ⅓ cup Coco Earth Liquid Coconut Premium Oil
  • ¼ cup of orange juice
  • 1 tablespoon fresh rosemary leaves
  • salt and pepper
  • 1 packet halloumi
  • 4 cups rocket leaves
  • 2 tablespoons toasted pine nuts
  1. Preheat oven to 200°C. Line two oven trays with baking paper.
  2. Slice pumpkin into thin wedges. Trim tops off the beetroot and carrots, then peel carrots and quarter beetroot. Peel the onion and cut into wedges.
  3. Combine orange juice, CocoEarth Liquid Coconut Premium Oil and rosemary leaves in a small jar. Shake to mix well.
  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.
  5. While vegetables are roasting, thickly slice halloumi and brush with a bit of the oil mixture. Cook in a non-stick skillet over medium-high heat until the halloumi is golden on both sides.
  6. Serve vegetables over the rocket, topped with warm halloumi and pine nuts. Drizzle with remaining CocoEarth orange juice dressing for extra taste.


  • Haloumi can be replaced (or enjoyed) with chicken, steak or tofu.