Ingredients
- 1 bunch hakurei turnip
- 1 bunch red radhises
- 1 bunch French radishes
- 1 bunch asparagus
- a few fresh ramps, diced
- a block (~8 oz) of Halloumi cheese, sliced ~1/4 inch thick
- olive oil
- salt and pepper
- micro greens
Directions
- Preheat oven to 425
- Chop the turnip and radishes into large chunks (or leave whole if they are small), toss in olive oil on a sheet pan, sprinkle with salt and pepper, and roast for ~20 minutes
- Chop the asparagus, each stalk into 3 pieces, toss in olive oil on a sheet pan, sprinkle with salt and pepper, and roast for ~10 minutes
- When the radishes come out of the oven, sprinkle the ramps on top and toss them in to wilt a a bit
- Brush the halloumi slices with a little olive oil, sprinkle with salt and pepper, and grill to get some good sear marks and flavor into it
- Toss all the veggies together into a large bowl
- Place the halloumi atop the veggies, sprinkle micro greens all over the top, and serve warm or at room temp