Pan-Fried Halloumi with Roasted Root Vegetables

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Trim ends from beetroot, cut in half lengthways then slice into 1cm-thick wedges; trim carrot tops 2cm and cut in half lengthways; cut parsnips into 1cm x 5cm sticks; cut onion into 1cm-thick wedges. Toss all on prepared tray with a drizzle of oil and honey.
3. Dot garlic cloves (leave skin on) around tray of veggies, season with salt and pepper and roast for about 25 minutes, until tender and beginning to caramelise. Turn once during cooking to ensure even browning.
4. In a small bowl, mix together all kale and walnut pesto drizzle ingredients until well combined. Set aside. Pat halloumi dry with paper towels then cut widthways into 1cmthick slices. Set aside.
5. When vegetables have 8 minutes cook time remaining, heat a medium, dry fry-pan on medium heat. Add walnuts to pan and toast for 1-2 minutes, tossing regularly, until golden brown. Set walnuts aside and return pan to a medium-high heat with a drizzle of oil.
6. Add halloumi to pan and cook for about 1 minute each side, until golden. Once halloumi has finished cooking, remove pan from heat and squeeze juice from remaining ½ lemon over halloumi. Once veggies have finished roasting, toss kale and 2 tablespoons of kale and walnut pesto drizzle through vegetables.
7. divide roasted root vegetables between plates and top with pan-fried halloumi. Spoon over a little more kale and walnut pesto drizzle and sprinkle over toasted walnuts. Make sure to squeeze garlic flesh from skin before eating.