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Friday 27 September 2019

The Big Glut Recipe - October

October roasted vegetables with Halloumi 

Makes a nice, simple veggie dish or as a side. Use other veg as you wish.

  • 4 small uncooked beetroots
  • 3 medium sweet potatoes, peeled
  • 3 small red onions, quartered
  • 4 carrots, peeled and halved lengthways
  • 3 whole heads of garlic
  • Olive oil
  • 150g (5oz) Halloumi cheese, cut into 2cm (3/4in) cubes
  • Coriander seeds, ground
  • 1 heaped tsp sumac (see tips)
  • 1 x 400g (13oz) tin chickpeas, drained and rinsed
  • Parsley leaves, to serve
  • Extra virgin olive oil, to serve

  1. Cook the beetroots (in their skins) in a large saucepan of boiling salted water for about 20 minutes, or until tender. Drain and allow them to cool slightly before slipping off their skins, then halve or quarter them, depending on their size. 
  2. Heat the oven to 200˚C (gas mark 6). Cut the sweet potatoes into 5cm (2in) pieces. Place them and the beetroots, onions, carrots, parsnips and garlic on a large baking tray and drizzle with olive oil. 
  3. Roast for about 45 minutes, or until the carrots and parsnips are tender, turning them occasionally. 
  4. Add the Halloumi, spices and chickpeas to the pan, drizzle with a little more oil and season with salt and pepper. Return to the oven and cook for about 10 minutes. Scatter over the parsley leaves, drizzle with a little extra virgin olive oil and serve. 
Recipe courtesy: House & Garden

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