Baked veggies & haloumi

Baked veggies & haloumi

By
From
Mr & Mrs Wilkinson's How it is at Home
Serves
4 plus leftovers
Photographer
Patricia Niven

MRS: We love this as there’s very minimal prep involved but it tastes delicious. Below is a guide for vegetables and amounts but you can really use whatever veggies you already have at home that roast well and fill up your baking tray. I like to make sure there is a variety of colour and that the veggies are all cut into roughly the same size chunks so that they will cook evenly.

Ingredients

Quantity Ingredient
3 all-purpose potatoes
1 sweet potato
1/4 jap or kent pumpkin (squash)
1/4 cauliflower, outer leaves removed
1 carrot
1 zucchini
3 tablespoons extra-virgin olive oil
1 teaspoon salt flakes
2 garlic cloves, skin on and crushed
1 rosemary sprig
250g haloumi, cut into thin slices

Vampire pesto (to serve)

Quantity Ingredient
3 tablespoons cashew nuts
1 tablespoon pine nuts, lightly toasted
1 bunch basil, leaves only
40g parmesan cheese, grated
pinch of salt flakes
squeeze of lemon juice
60ml extra-virgin olive oil, plus extra to cover

Method

  1. Preheat the oven to 180°C.

    Cut all the veggies into rough 3–5 cm chunks, then throw them into a large ovenproof dish. Drizzle over the oil, add the salt, garlic and rosemary and mix everything together with your hands to ensure the veggies are evenly coated in the oil.

    Transfer the dish to the oven and bake for 40 minutes, then lay the haloumi strips over the veggies and bake for a further 15–20 minutes, or until the vegetables are cooked through and the haloumi is crisp and golden. Divide among plates and serve as is or drizzled with Vampire pesto (see below).
  2. TO MAKE THE VAMPIRE PESTO:

    Blitz all the ingredients together in a food processor to a rough paste. Taste and add more salt or lemon juice if required.
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