Sticky Roast Parsnip, Halloumi & Butter Bean Salad

1. Preheat the oven to 200°C/Fan 180°C/Gas 6. Trim and peel the parsnips, then halve them lengthways. Slice the halves into quarters. Pop them in a roasting tin. Drizzle over 1 tbsp honey and 1 tbsp oil. Season with salt and pepper and turn to coat in the oil, honey and seasoning.

2. Slide the tin into the oven and roast for 15 mins. Remove the parsnips from the oven and scatter in the cumin seeds. Turn to coat the parsnips then roast for 15 more mins till lightly caramelised.

3. While the parsnips roast, grate the zest from the orange into a mixing bowl. Slice the orange in half and squeeze in the juice from half the orange. Scoop in the remaining honey. Drizzle in 1 tbsp olive oil. Season with salt and pepper. Whisk to combine. Remove the peel from the remaining orange half and slice the flesh into segments. Set aside.

4. Drain and rinse the butter beans. Add them to the dressing in the mixing bowl and set aside.

5. Warm a dry frying pan over a medium heat for 2 mins. While the pan warms, chop the halloumi into 1cm cubes. Add them to the pan and fry for 3-4 mins, turning now and then, till golden brown all over. Remove the pan from the heat.

6. When the parsnips are cooked, add them to the mixing bowl. Pick the mint leaves off the woody stalks and roughly chop. Add most of the mint and the lamb’s lettuce to the bowl with half the halloumi. Toss to coat the veg and leaves in the dressing.

7. Divide the parsnip and butter bean salad between 2 plates. Top with the remaining orange segments and halloumi cubes. Scatter over the remaining mint leaves and serve.