Pan-Fried Halloumi with Roasted Root Vegetables

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Trim ends from beetroot, cut in half lengthways then slice into 1cm-thick wedges; trim green ends from carrots (leave a little green) and cut in half lengthways; dice celeriac and onion into 1cm wedges.
2. Toss vegetables on prepared tray with a drizzle of oil and honey. Dot garlic cloves (leave skin on) around tray, season and roast for about 25 minutes, until tender and beginning to caramelise. Turn once during cooking to ensure even browning.
3. In a small bowl, mix together all pesto drizzle ingredients until well combined. Set aside. Pat halloumi dry then cut widthways into 1cm-thick slices. Set aside.
4. 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. Set walnuts aside and return pan to a medium-high heat with a drizzle of oil.
5. Add halloumi to pan and cook for about 1 minute each side, until golden. When halloumi is cooked, remove pan from heat and squeeze second measure of lemon juice over halloumi. When veggies have finished roasting, toss through kale and 2 tablespoons pesto drizzle.
6. To serve, divide vegetables between plates and top with halloumi. Spoon over a little more pesto drizzle and sprinkle over walnuts. Make sure to squeeze garlic flesh from skin before eating.