Ingredients

3-4 medium sized beetroot chopped into chunks

2 cloves of garlic chopped

2 red onions chopped into quarters

1 tablespoon chopped coriander

1 cup of cooked brown lentils 

200 g of halloumi

2 big handfuls of spinach

2 tablespoons olive oil

For dressing - 2 tablespoon olive oil, 2 tablespoons balsamic vinegar and 1 clove garlic chopped

Instructions 

Pre heat oven to 180 degrees.  Chop beetroot and onions, coriander and garlic and put in the oven to cook with the olive oil for 40 mins. Meanwhile, cook the lentils (this can be done in an instant pot with ½ cup dry lentils and 1 cup of water, and setting pressure for 12 minutes) or you can use canned pre cooked lentils and mix the dressing ingredients together.  Once 20 mins of time is up with the beetroot, slice the halloumi and pop this in the oven for the remaining 20 mins. Once done take out of the beetroot, onions and halloumi and mix in the spinach and lentils. Enjoy!

If you have leftovers you could put in the food processor add an egg, and then put spoonfuls on a baking tray- bake for 30 mins and have some fritters! Picture below - coated in ‘ bread crumbs’ (1/2 cup cashews, 1/2 cup almonds 2 tablespoons nutritional yeast, 1/4 tsp salt, 1 tsp onion powder and garlic powder whizzed in food processor)