Roasted beetroot with grilled halloumi and gremolata recipe

Ingredients

• 550 g beetroot (about 2 medium)
• 50 g walnut pieces, toasted and finely chopped
• 20 g fresh parsley leaves, finely chopped
• 1 unwaxed lemon, grated zest
• 0.2 tsp salt
• 2 cloves garlic, very finely diced or crushed
• 2 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 250 g halloumi cheese, sliced into 10 1-cm (⅓-inch) slabs