3 beetroot bulbs
150g haloumi
Pinch of salt
Pinch of pepper
3 tbsp olive oil
3 cups of baby spinach leaves
1 cup cooked brown rice
1/2 cup cooked red quinoa 
1/4  red onion, sliced thinly
1 lemon, juiced 

Directions: 

1. Preheat oven to 180 degrees celsius. 
2. Peel beetroot and slice into big wedges. Coat with 2 tbsp of olive oil, a squeeze of lemon and a pinch of salt and pepper. 
3. Place beetroot into the oven for 30-40 minutes or until completely cooked through. 
4. slice haloumi in long, thin strips. 
5. In a non-stick pan, splash a small amount of olive oil and heat to a medium heat. 
6. Cook haloumi for 1 minute on each side, or until golden brown. 
7. In a large mixing bowl, add spinnach, onion, brown rice, quinoa, halloumi and the roasted beetroots. 
8. Dress with 1 tbsp of olive oil, 2 tbsp of lemon juice and a big pinch of salt. Toss the salad and eat!