Step 1

Preheat the oven to 200°C. Wrap each beetroot in foil, place on a baking tray and roast for 40 minutes or until tender. Cool completely, then peel and cut into wedges.

Step 2

Heat oil in a frypan over medium heat. Cook haloumi for 2 minutes each side or until golden. Add oregano and honey, and cook until bubbling.

Step 3

Stir through lemon juice. Remove from heat and set aside.

Step 4

Spread hummus over plates, top with haloumi and drizzle with pan juices.

Step 5

Serve with beetroot, nuts, rocket and herbs.