Details
Method
Preheat the oven to 200oC. Place the beets in a roasting tin and toss with the rapeseed oil and salt and pepper. Roast for around 40 minutes until softened and browned.
Whilst the beets are roasting, fry the halloumi slices on both sides until cooked and browned, then cut into smaller pieces. Also take this time to cook your bulgar wheat. Cover with cold water and bring to the boil. Simmer for 8-10 minutes.
Once all ingredients are cooked and cooled, toss together with the Lemon & Poppyseed Dressing and sprinkle over the seed mix.
