Name: Roasted vegetable and haloumi salad
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1/4 cup (60ml) extra virgin olive oil; 2 clove garlic, crushed; 1 kumara (400g), chopped coarsely; 2 carrots (360g), quartered lengthways; 2 parsnips (500g), halved lengthways; 2 red onions (600g), cut into wedges; 4 baby eggplants (240g), halved lengthways; 4 fresh long red chillies, halved; 250 gram haloumi cheese, sliced; 75 gram baby spinach leaves; Lemon and basil dressing; 1/2 cup (125ml) extra virgin olive oil; 2 tablespoon lemon juice; 1/4 cup coarsely chopped fresh basil; 1 teaspoon white sugar

Roasted vegetable and haloumi salad

A colourful salad of crispy roasted vegetables and grill haloumi salad from Australian Women's Weekly.

Ingredients

1/4 cup (60ml) extra virgin olive oil

2 clove garlic, crushed

1 kumara (400g), chopped coarsely

2 carrots (360g), quartered lengthways

2 parsnips (500g), halved lengthways

2 red onions (600g), cut into wedges

4 baby eggplants (240g), halved lengthways

4 fresh long red chillies, halved

250 gram haloumi cheese, sliced

75 gram baby spinach leaves

Lemon and basil dressing

1/2 cup (125ml) extra virgin olive oil

2 tablespoon lemon juice

1/4 cup coarsely chopped fresh basil

1 teaspoon white sugar

Method

1.Preheat oven to 220°C/425°F.

2.Combine oil and garlic in small bowl.

3.Combine kumara, carrot and parsnip on large shallow oven tray. Combine onion, eggplant and chilli on another shallow oven tray. Drizzle oil mixture over both trays of vegetables; toss vegetables to coat. Roast kumara mixture about 45 minutes and onion mixture about 30 minutes or until vegetables are cooked and browned lightly.

4.Meanwhile, make lemon and basil dressing. Blend or process ingredients until smooth.

5.Just before serving, heat oiled grill plate; cook cheese until browned lightly on both sides.

6.Combine roasted vegetables with spinach; divide among serving plates. Top with cheese and drizzle with dressing.

Lemon and basil dressing can be made several hours ahead.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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