Russet wedges of onion and rye, golden haloumi, crescents of orange sweet potato, ribbons of carrots, and burgundy chunks of beetroots, all cuddled up in golden honey and red wine vinegar. Autumn is officially here, and what better way to celebrate than with this quintessential panzanella salad?
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red wine vinegar
Preheat the oven to 200ºC/180ºC fan-forced. Line two baking trays.
To prepare the ingredients, slice the sweet potatoes into half moons and quarter the Brussels sprouts. Cut the rye bread and haloumi into 2 cm cubes. Peel and crush the garlic, and peel the carrot into ribbons. Remove the kale stalks and roughly chop.
Add the sweet potato and Brussels sprouts with a good glug of oil and season with salt and pepper to one of the prepared trays. Make a foil parcel for the beetroot, coat with some oil, salt and pepper and seal. Place on the same tray and cook in the oven for 20 minutes.
Place the rye bread and haloumi on the remaining baking tray, toss with the olive oil and garlic. Add it to the oven for the last 10 minutes or until the haloumi is golden.
Meanwhile, in a small bowl whisk the red wine vinegar, honey and some salt and place the carrot into the liquid. Coat the carrot and allow it to pickle while the veggies bake.
In a big serving bowl, dress the kale with olive oil and salt, then massage the leaves for 1-2 minutes with your fingers. Add the roasted veggies, croutons, haloumi, carrots, and the pickling liquid (this is your dressing).
Divide the salad into bowls and enjoy.