Ziwira Travel August

Ziwira PalatteRecipeROASTEDBEETROOTSALADIngredients:For the Salad• 200g beetroot (roasted)• 200g pumpkin (roasted)• ½ tin chickpeas (marinated inolive oil & parsley)• 1 handful baby spinach leaves• olive oil• 30g halloumi (grilled)• ½ teaspoon sumac• ½ teaspoon salt and pepper• 1 sprig rosemary• 1 sprig thymeFor Dressing:• 1/2 teaspoon sea salt• 1/2 teaspoon pepper• 1/4 cup lemon juice• 1/4 cup olive oil• 1/4 cup sunflower oilMethodPre-heat the oven to 180˚C. Peel the beetroot and pumpkin andcut into quarters. Place all the ingredients on a roasting traylined with baking paper and coat with half the olive oil, rosemary,thyme, salt and pepper. Place the vegetables in the ovenand cook for approximately 30 minutes, turning the vegetablesafter 15 minutes.Lightly grill the halloumi.Dressing: blend all ingredients together.Place the baby spinach and drained chickpeas into a bowl. Addthe roast vegetables and dressing and toss through. Sprinklewith sumac. Serve immediately.• 10g plum sauce• 10g castor sugarwww.ziwira.com