Christmas Salad with Roasted Veg, Halloumi, Walnuts & Lemon Mustard Dressing

Cooking time: 45 minutes 
Serves: 6-8 a side

Ingredients

  • 250g halloumi

  • 1 bunch Dutch carrots

  • 2 bunches asparagus

  • 2 Spanish onions

  • ¼ Jap pumpkin

  • 100g walnuts

  • 1 tbsp seeded mustard

  • 1 lemon

  • 1 tbsp honey

  • 1 tsp poppy seeds

  • 1 tbsp caramelised balsamic vinegar

  • 1 ½ tbsp dark agave nectar

  • 1 tbsp maple syrup 

  • Olive oil

  • Salt

  • Pepper

Method

1 - Give all the vegies a little wash. Preheat the oven to 220°C. Give the skin of the pumpkin a good wipe. Cut in half and remove seeds then slice into 1cm wedges. Peel the onions and cut into small wedges. On a baking tray lined with baking paper, place onions and pumpkin. Drizzle caramelised balsamic vinegar and some olive oil. Season with salt and pepper, toss well and cook in the oven for approx. 30 mins until soft.
2 - Cut the carrots in half lengthways, leaving some of the green stems. Save half of the carrot tops for later. Place carrots on a baking tray lined with baking paper and drizzle the agave nectar and some olive oil. Sprinkle poppy seeds and season with salt and pepper, toss well. Cook in the oven for approx. 25 mins until soft and caramelised.
3 - Place the walnuts on a small baking tray lined with baking paper. Drizzle the maple syrup and some olive oil, toss well. Cook in the oven for approx. 10 mins until caramelised. Remove from oven, let cool and roughly chop.
4 - Cut the hard ends from asparagus. In a hot frying pan on high heat, drizzle olive oil and cook asparagus for approx. 4 mins while turning regularly until lightly charred, remove from pan. Remove halloumi from packaging, pat dry and cut into 5-6 slices. In the same fry pan on a medium high heat, drizzle olive oil and cook halloumi for approx. 2 mins on each side until golden brown. Remove from pan and cut into strips.
5 - In a mixing bowl add the seeded mustard, honey, the juice of half a lemon and a drizzle of olive oil. Mix well and set aside. With the reserved carrot tops, pick a handful of the leaves for salad and discard stems. Add leaves to icy water to refresh.
6 - Plate up the salad by carefully making layers of the roasted vegetables, halloumi, carrot leaves and candied walnuts. Drizzle with the lemon mustard dressing. Consume within 48 hrs.

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Ingredients for Christmas Salad with Roasted Veg, Halloumi, Walnuts & Lemon Mustard Dressing