Preparation time is 20minutes
Cook time is 45minutes
Total time is 1hours 5minutes
Serve is for 8 people
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
8
- 3 cloves garlic, crushed
- 2 red capsicum
- 2 bunch dutch carrots
- 2 medium red onions
- 2 bunch baby beets
- 2 sweet potatoes
- 4 yellow squash
- 1tablespoons paprika
- 2 lemons, rind finely grated
- 1/2 cup olive oil
- 1/3 cup walnuts, chopped
- 250grams halloumi, diced
Nutrition per serving
1660kJ / 398Cal
1660 Kilojoules or 398 Calories
19% of daily energy intake*
Protein
11.3grams
Fat
24.5grams
Carbs
28.4grams
Sugars
18.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Enjoy our autumn salad recipe. The perfect way to side dish during a lovely season. Enjoy fresh ingredients including capsicum, onion and more. Try it today.
Method
Step 1 of 5
Preheat oven to 200°C.
Step 2 of 5
Whisk olive oil, lemons, paprika, garlic cloves.
Step 3 of 5
Wash and trim 2 bunches baby beets. Peel and cut 2 sweet potatoes into chunks. Combine beets and potato in a large baking dish and pour over half of the oil mixture. Season and toss to combine.
Step 4 of 5
Roast, turning vegetables occasionally for 15 minutes. Trim and peel carrots, deseed and thickly slice capsicum, halve 4 yellow squash, halve and cut red onions into wedges. Add vegetables to baking dish and cook for a further 20-25 minutes or until all vegetables are tender.
Step 5 of 5
Add halloumi and chopped walnuts. Return to oven for about 5 minutes until the halloumi is warm. Serve.
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