LOCAL goodness
Roasted baby beetroot, avocado, cherry tomato, asparagus and halloumi salad
SERVES 4
This dish makes a wonderful light lunch or dinner. There are so many textures and wonderful fresh flavours going on in here – all healthy, satisfying and delicious. If asparagus isn’t in season you can use fresh beans instead.
12 baby beetroot, scrubbed and left whole (or halved if large)
4 tbsp extra-virgin olive oil
Flaky sea salt and freshly ground black pepper
8 spears asparagus, lightly blanched
12 cherry tomatoes, halved
80g salad greens of your choice
1 ripe avocado, deseeded, peeled and cut into slices
100g halloumi, cut into slices
2 tbsp balsamic glaze, to serve
Salad greens, to serve
Preheat oven to 180°C. Place the beetroot with 2 tablespoons of olive oil, sea salt and black pepper into a roasting pan, and toss to
