4 baby beetroots, trimmed, scrubbed
4 slices ciabatta bread, crusts removed, torn into small pieces
3 Tbsp extra virgin olive oil, plus extra, for brushing
⅓ cup walnuts, roughly chopped
1 Tbsp maple syrup
225g pkt haloumi, cut in 0.5cm slices
50g sweet mache lettuce or mesclun
1 bunch asparagus, trimmed, blanched
1 peach, seeded, sliced
¼ cup pomegranate arils
2 Tbsp white wine vinegar
1 tsp white balsamic vinegar
Preheat oven to 180 degrees C fan-forced (200 degrees C conventional). Line an oven tray with baking paper.
Wrap each beetroot in foil. Place on an oven tray. Bake for 30-40 minutes until tender. Cool and halve.
Meanwhile, toss bread with 2 Tbsp of the olive oil on prepared tray. Arrange in a single layer. Bake for 5-10 minutes, until golden. Cool.
Toss walnuts over medium heat in a small frying pan, for 1-2 minutes, until toasted. Mix in syrup. Set aside.
Brush haloumi with extra oil. Cook in a frying or chargrill pan for 20-30 seconds each side, until golden.
To serve, arrange asparagus, peach slices and pomegranate arils on a platter, and drizzle with combined remaining olive oil and vinegars.