Beetroot salad on wholemeal toast with halloumi

Peeling vegetables

• 500 g raw beetroots, fitting through hole in mixing bowl lid or halved (approx. 2 cm wide)
• 200 g parsnip, cut into pieces (approx. 5 cm)
• 600 g water

Beetroot salad

• 600 g water
• 400 g Halloumi cheese, cut in triangles (approx. 2 cm thick)
• 1 tbsp olive oil, for frying
• 30 g walnuts, shelled
• 10 g fresh dill, leaves only
• 60 g onion, halved
• 1 - 2 garlic cloves
• 220 - 250 g Greek yoghurt
  or 220 - 250 g plain yoghurt
• 10 g lemon juice
• 1 - 2 tbsp white vinegar
• 1 - 2 tsp jarred horseradish
• ½ tsp salt
• ¼ - ½ tsp ground black pepper
• wholemeal bread, sliced, toasted, for serving
• rocket salad leaves, for serving