Roasted beetroot, glazed halloumi and lentil salad with a rhubarb and ginger dressing

If you are using raw beetroot preheat the oven to 180 degrees conventional (160 degree fan, gas mark 4). Wash the beetroots and put in a baking tray, add one tablespoon of olive oil and salt and mix to coat. Cover the tray tightly with foil and bake in the oven for 45 minutes or until the beetroots are easily pierced with a knife. Depending on the size and age of the beetroot it might take longer until they are tender. Leave to cool and then rub the skins off the beetroot. 

Cut the beetroots into chunky wedges and put in a large mixing bowl with the lentils and most of the salad leaves. 

To make the dressing put all of the ingredients in a jar or a small mixing bowl and whisk or shake to combine. Taste and add more seasoning if needed. 

Slice the halloumi into 1/2cm slices. Mix the Mackays Rhubarb and Ginger Preserve and lemon juice in a small bowl. Heat on a large non-stick frying pan on a medium heat, once hot add the remaining tablespoon of olive oil and then the slices of halloumi. Fry the slices for 2 minutes on each side until golden brown. Just before taking the halloumi out of the pan add the Rhubarb and Ginger and lemon mixture, it should bubble up in the heat and reduce. Turn the pieces of halloumi over in the jammy mixture until coated on all sides. 

Dress the lentils and beetroot mixture with most of the dressing and arrange on a platter or individual plate. Add the remaining salad leaves and then top with the halloumi. Drizzle over the rest of the dressing and sprinkle over the toasted seeds and mint leaves. Serve immediately. 

Leftovers will keep in an airtght container in the fridge for two days.