Serves: 2

Time: 30 minutes

Level: Easy

Tools:

• Oven set to 180 degrees
• Roasting tray
• chopping board
• knife
• blender/grater
• mixing bowl
• frying pan

Ingredients:

• One medium brown onion, halved and thinly sliced
• 2 beetroots peel, halved and sliced (raw or precooked vacuum packed)
• 1 packet of Cauliflower rice 
• 1 tbsp of Chimichurri 
• Handful of activated walnuts roughly chopped
• handful of parsley, roughly chopped
• Olive oil
• 80g thinly sliced halloumi
• One garlic clove thinly sliced
• some more Chimichurri if you desire!

Method:

1. Preheat your oven to 200C. Add your sliced beetroot and onion to a baking tray with a good glug of oil, salt and pepper and mix well. Place in the oven for 20-30 minutes. 
2. In a small mixing bowl combine 2 tbsp of chimichurri with your chopped parsley and activated walnuts and stir until combined. Leave to one side.
3. Heat a frying pan over a medium heat with a glug of oil and add in your cauliflower rice. Fry for 5 minutes then add in your chopped garlic and season well. Continue cooking for a further 5-10 minutes until the rice is well cooked and turning golden and crispy. Remove from the heat and transfer to a plate.
4. Return the pan to the heat with another glug of olive oil and fry your halloumi slices for around 30 seconds on each side, until golden. 
5. Top the cauliflower rice with your roasted beetroot and onion, fried halloumi and drizzle over your chimichurri walnut blend along with any extra parsley.