Roasted Root Vegetable Salad with Halloumi

method:

• Preheat the oven to 200C/400F/Gas 6. Place the vegetables, cumin seeds and one tablespoon olive oil in a roasting tin and toss together. Roast for 35-40 minutes until the beetroot and carrots are golden and very tender.
• Meanwhile, place the quinoa in a saucepan and cover with water measuring 4cm above the quinoa (about 500ml). Bring to the boil and simmer for 20 minutes until all the water has been absorbed then remove from the heat, cover and set aside.
• Heat one tablespoon olive oil in a small non-stick frying pan, add the halloumi in a single layer and cook for 2-3 minutes until golden then turn over to cook the other side.
• Place the roasted vegetables in a large bowl. Fluff up the quinoa with a fork and add to the bowl with the lemon zest and juice, the remaining one tablespoon olive oil, parsley and almonds. Divide between plates and serve with the halloumi.