Beetroot and Haloumi Salad

Step 1: Preheat oven to 200C/180C fan-forced.

Step 2: Line 2 large baking trays with baking paper and place beetroot, in a single layer, on one prepared tray. Place haloumi, in a single layer, on remaining tray.

Step 3: Drizzle beetroot and haloumi with 2 tablespoons of the oil and sprinkle beetroot with cumin and roast for 25 minutes, turning beetroot and haloumi halfway during cooking, or until haloumi is golden and beetroot is just tender.

Step 4: Meanwhile, place couscous in a heatproof bowl and add boiling water, cover and set aside for 5 minutes or until liquid is absorbed and then fluff couscous with a fork to separate grains and then add lentils and mint to couscous and season with salt and pepper and toss to combine and cover to keep warm.

Step 5: Heat remaining oil in a small frying pan over medium heat and add caramelized onion and cook, stirring, for 2 minutes or until heated through and now add vinegar and cook, stirring, for a further 2 minutes or until combined (see note).

Step 6: Layer rocket, couscous mixture, beetroot, and haloumi in serving bowls and drizzle with onion dressing and sprinkle with hazelnuts and extra mint leaves and serve.