Roasted beet root and chickpea salad with halloumi

4 smaller beet roots 

400 g can of chickpeas 
200 g halloumi 
2 tbsp sugar cane syrup
Olive oil 
Salt and black pepper 
2–3 tbsp balsamic cream 
Wash and peel the beet roots and cut into sectors. Drizzle some olive oil and syrup over them, add salt and freshly ground black pepper. Stir through and place in a single layer on a baking tray. Cover the tray with aluminium foil and bake in the oven at 200 °C for about 50 minutes. Remove the cover and pour the chickpeas (rinsed and drained) into the tray about 10 minutes before the end of the baking time. Slice the halloumi and fry in oil until golden. For serving, place the beet roots and chickpeas on a plate, drizzle some balsamic cream over them and cover with slices of cheese. If desired, add some black pepper.