Roasted winter vegetables with baked halloumi

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Cumin and cinnamon is such a powerful sweet and earthy spice combination – it transforms simple winter vegetables and this meal has a fantastic orchestra of flavours when cooked.

Ingredients

  Metric  Cups  Imperial 

  • 160 g red onion (about 1 medium), quartered
  • 160 g deseeded and skin-on butternut squash, sliced into 2cm-thick (1inch) wedges
  • 160 g Brussels sprouts, halved
  • 2 tbsp extra-virgin olive oil, plus extra for drizzling
  • 2 tsp cumin seeds
  • 1 tsp ground cinnamon
  • 1 tsp dried chilli flakes
  • 2 tsp sumac, plus extra to serve
  • 2 wholemeal pittas, torn into chunks
  • 200 g halloumi, cut into 2cm-thick (1inch) slices
  • 1 pinch each of sea salt and freshly ground black pepper
  • 15 g fresh mint leaves, chopped, to serve
  • 5.6 oz red onion (about 1 medium), quartered
  • 5.6 oz deseeded and skin-on butternut squash, sliced into 2cm-thick (1inch) wedges
  • 5.6 oz Brussels sprouts, halved
  • 2 tbsp extra-virgin olive oil, plus extra for drizzling
  • 2 tsp cumin seeds
  • 1 tsp ground cinnamon
  • 1 tsp dried chilli flakes
  • 2 tsp sumac, plus extra to serve
  • 2 wholemeal pittas, torn into chunks
  • 7.1 oz halloumi, cut into 2cm-thick (1inch) slices
  • 1 pinch each of sea salt and freshly ground black pepper
  • 0.5 oz fresh mint leaves, chopped, to serve
  • 5.6 oz red onion (about 1 medium), quartered
  • 5.6 oz deseeded and skin-on butternut squash, sliced into 2cm-thick (1inch) wedges
  • 5.6 oz Brussels sprouts, halved
  • 2 tbsp extra-virgin olive oil, plus extra for drizzling
  • 2 tsp cumin seeds
  • 1 tsp ground cinnamon
  • 1 tsp dried chilli flakes
  • 2 tsp sumac, plus extra to serve
  • 2 wholemeal pittas, torn into chunks
  • 7.1 oz halloumi, cut into 2cm-thick (1inch) slices
  • 1 pinch each of sea salt and freshly ground black pepper
  • 0.5 oz fresh mint leaves, chopped, to serve

Details

  • Cuisine: British
  • Recipe Type: Vegetables
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 40 mins
  • Serves: 2

Step-by-step

  1. Preheat the oven to 200°C/180°C fan/400°F/gas mark 6.
  2. Tumble the onions, squash and sprouts into a roasting tray, smother with 1 tablespoon of the oil, plenty of salt and pepper and roast in the oven for 25 minutes.
  3. Add the cumin, cinnamon, chilli flakes, sumac, pitta and halloumi to the vegetables in the tray, toss with the remaining tablespoon of oil and bake for a further 15 minutes until the pitta is crispy and golden and the halloumi is brown on the outside but soft and pillowy in the centre.
  4. Remove from the oven and serve sprinkled with extra sumac, fresh mint and an extra drizzle of oil.
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