• 1 packet halloumi
• 3 Tbsp pumpkin seeds
• 3 Tbsp buckwheat flour
• 2 large handfuls baby spinach leaves
• 1 red onion
• 1 beetroot
• 1 Kumara
• 1 parsnip
• spinach and feta dip (see recipe or good quality store bought)
• Salt and pepper for seasoning
• Olive oil for frying

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1. Preheat the oven to 220°C / 200°C fan bake and line a baking tray with baking paper
2. Roast the veges - Cut the red onion and parsnip into 2cm pieces, chop the beetroot into 1cm pieces, and chop the kumara into 1cm pieces, throw all the veges onto the tray, drizzle with olive oil, season with salt and pepper, toss
3. Bake for 25 minutes
4. In the final 10 minutes of roasting time bring a frying pan to low heat and add the pumpkin seeds, toast until golden - approximately 3 minutes
5. Place the flour in a small bowl and slice the halloumi into pieces 2.5 cm in thickness
6. Coat the halloumi in flour
7. Return the frying pan to medium heat with a decent drizzle of olive oil, fry the halloumi until golden on both sides - approximately 3 minutes each side
8. Add the roast veges to a bowl with spinach leaves, toss
9. Divide the salad between bowls, top with halloumi, pumpkin seeds and spinach and feta dip (see recipe)

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