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    LOCAL goodness

    Mar 08, 2020 5 minutes

    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

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