10 portions coloured carrots
2-3 parsnips, cut into batons
2 kumara, cut into batons
20 baby beets, halved
2 tablespoons olive oil
1 tablespoon honey
2 tablespoons CHEF® Vegetable Liquid Concentrate
400-500g haloumi, sliced
¼ cup CHEF® Red and Port Wine Reduction Paste
1 tablespoon CHEF® Black Garlic Paste
1 tablespoon CHEF® Fermented Pepper Paste
1 teaspoon finely chopped or crushed fresh ginger
2 tablespoons oil
130g baby spinach and mixed fresh herbs
1-2 tablespoons CHEF® Red and Port Wine Reduction Paste
¼ cup apple cider vinegar
1 tablespoon lemon juice
1-2 tablespoons honey
½ cup olive oil
½ cup toasted hemp hearts
2 tablespoons chia seeds
Peel and trim the vegetables and cut into similar sized pieces. Toss with the olive oil, honey and CHEF® Vegetable Liquid Concentrate then arrange on a lined baking tray and roast until tender and coloured.
Cut the halloumi into thick slices and dry grill until just stripy.
Combine the CHEF® Red and Port Wine Reduction Paste, CHEF® Black Garlic Paste, CHEF® Fermented Pepper Paste, ginger and oil and mix well.
Brush the haloumi slices generously with the red wine glaze and arrange on a lined baking tray. Grill until hot and caramelizing just before serving. Toast the hemp hearts and chia seeds until just golden.
For the dressing, combine all the ingredients and whisk to emulsify.
To serve, gently toss the roasted vegetables with the spinach leaves and herbs. Arrange in shallow bowls and top with glazed halloumi slices. Drizzle over the dressing and sprinkle with hemp hearts.
Use tempeh or tofu instead of haloumi
This flavourful dressing works well on meaty salads too
Try other roasted vegetables like yams, baby potatoes, capsicum, zucchini and cauliflower