Indian Spiced Haloumi with a Warm Roast Vegetable and Egg Salad

Steps

1. oven to 220°C. Line two oven trays with baking paper.
2. Toss kumara, onion, roast vegetable spice mix and olive oil on prepared trays. Roast for 15–20 minutes until starting to caramelise. Add tomatoes and roast for a further 6 minutes until tomatoes are just beginning to burst.
3. Place eggs in a small pot and cover with water. Bring to the boil, reduce to a simmer and cook for 4 minutes (soft boiled) or 6 minutes (hard boiled). Drain and cool under cold tap. Peel eggs and halve lengthways.
4. Combine haloumi spice mix, pepper and salt in a bowl. Rub haloumi slices with spice mix. Heat a drizzle of olive oil in a fry-pan on medium heat and fry haloumi for about 2 minutes each side, or until golden and crispy. Set aside on a paper towel.
5. Combine all dressing ingredients and season to taste with salt and pepper.
6. Toss roasted vegetables with spinach leaves and coriander.
7. Divide roasted vegetable salad between plates. Top with haloumi and eggs and drizzle over dressing.