beetroot and roasted butternut salad

cut 400g butternut into chunks, place on a oven tray, drizzle with olive oil and sprinkle with coarse salt. roast at 180° celsius for about 45 minutes, tossing occasionally, until the butternut is tender and nicely browned.

boil 400g beetroot in their skin until tender, drain and allow to cool, then peel and cut into chunks.

cut 200g haloumi cheese into thickish slices and fry in butter until golden. allow to cool and cut into bite-size chunks.

fill a shallow salad bowl with a selection of salad leaves of your choice. place ½ the beetroot on the leaves, followed by ½ the roasted butternut and ½ the cheese. sprinkle with a selection of roasted seeds. i use a sunflower and pumpkin seed mixture. drizzle over creamed balsamic vinegar. the berry infused variety is especially nice. follow with a second layer. serve at room temperature.

simple, easy, delicious as a meal on its own or as a side salad.