Roasted Vegetables with Halloumi Recipe | olivemagazine

Roasted Vegetables with Halloumi Recipe

4 courgettes
cut into small chunks
1 red onion
cut into slim wedges
3 large cloves garlic
skins left on
3 tbsp olive oil
300g cherry tomatoes
250g halloumi
sliced
¼ tsp cumin seeds
a few pinches dried chilli flakes
(optional)
flatbreads
to serve
hummus and hot sauce
to serve

Method

step 1
Heat the oven to 200C/fan 180C/gas 6. Toss the courgettes, onion and garlic with the olive oil, and tip into a large, shallow baking dish. Season well and roast for 10 minutes.
step 2
Stir in the cherry tomatoes and sit the halloumi slices on top. Sprinkle over the cumin seeds and chilli flakes, if using. Cook for another 15 minutes until the tomatoes start to burst and release juice, and the halloumi is turning golden.
step 3
Squeeze the garlic cloves out of their skins and mash into the oil and juices in the baking dish, stirring it in. Spoon everything onto plates and serve with soft flatbreads and hummus or hot sauce, if you like.

Janine Ratcliffe Portrait

Janine RatcliffeFood director