Lemon and Thyme Halloumi with Root Vegetable Medley

Ingredients

• 250 g halloumi
• 3 parsnips
• 4 carrots
• 3 beetroot
• 4 tbsp olive oil
• 10 g fresh thyme
• 1 lemon
• 2 tbsp honey
• 3 clove garlic cloves

Method

1. 1

   Preheat the oven to 200°C (180°C fan). Peel and chop the parsnips, carrots and beetroot into similar-sized chunks.

2. 2

   Toss the root vegetables with olive oil, crushed garlic, thyme leaves, honey and the zest and juice of the lemon. Season well.

3. 3

   Spread onto a large baking tray and roast for 30 minutes, turning halfway, until tender and beginning to caramelise.

4. 4

   Slice the halloumi and lay over the vegetables. Return to the oven for 12–15 minutes until the halloumi is golden.

5. 5

   Squeeze over any remaining lemon juice and serve immediately.