Beetroot, peach and toffee walnut fattoush

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.