This is a really simple mid-week dish that suits all season. You can also experiment a little with any other veggies / salad ingredients in your fridge. I just love all the colours in this dish which means it has a huge array of cancer-fighting polyphenols, not to mention lots of fibre! It’s also rich in carotenoids, nutrients important for eye health, and of course the turmeric will work to reduce inflammation in the body.

Ingredients

• 180g organic haloumi
• 1/2 organic butternut pumpkin
• 1 large organic beetroot or sweet potato
• 1 organic zucchini
• 1 cup organic spinach
• 1 organic carrot – cut into ribbons
• 2 tbsp mixed organic seeds and nuts (optional)
• 2 tbsp organic olive oil
• 1 tsp of turmeric (fresh, ground or my d.e.w Turmeric & Ginger blend)
• 1/3 cup pomegranate (optional)

Preheat the oven to 180c (160c fan forced). Chop the pumpkin and beetroot / sweet potato into cubes and place in baking tray with olive oil and turmeric. Mix well and bake for 30-40 minutes.

Meanwhile cut the zucchini into strips and lightly grill or pan fry. Allow to cool slightly before adding to a large salad bowl together with the carrot, spinach and mixed seeds/nuts. When the veggies are nearly ready cut the haloumi into thin 5mm strips and lightly panfry / grill until golden brown on both sides (about 2-3 mins each side).

Add the roast veggies to the salad and top with the grilled haloumi and pomegranate. Drizzle with extra olive oil if desired.