Beetroot, orange and haloumi salad with honey dressing
Preheat oven to 200C/180C fan-forced. Wash beetroot and pat dry. Wrap each beetroot in foil. Place on a baking tray. Bake for 40 to 45 minutes or until tender. Set aside until cool enough to handle.
Meanwhile, make Honey Dressing. Juice 1 orange (you’ll need 2 tablespoons). Whisk orange juice, vinegar and honey together in a small bowl. Season with salt and pepper. Segment remaining orange.
Wearing disposable gloves, peel beetroot. Cut each beetroot into quarters. Place in a large bowl. Add cumin and 1 tablespoon oil. Season with salt and pepper. Toss to coat.
Heat remaining oil in a frying pan over medium-high heat. Add haloumi. Cook, turning, for 3 minutes or until golden. Transfer to paper towel to drain.
Place herbs, onion, chickpeas, beetroot, haloumi and orange segments on a serving plate. Spoon over honey dressing. Serve.