Recipe: Roasted Vegetable and Halloumi Bake

Sunday’s hangover persists, you spent all your money on Saturday night and now you’ve dragged yourself to lectures, probably in the rain… Mondays can be less than pleasant. How about this meat-free Monday recipe to make it all better? Not only is it inexpensive to make (especially if the ingredients are bought from Lidl or Worldwide), it is also ridiculously simple. Chop the ingredients, whack them in a dish, then pop it in the oven.

Roasted Vegetable and Halloumi bake

Serves 2 (or 1 with enough for leftover lunch)

Ingredients:

– 1 sweet potato

– 1 normal potato

– 1 red onion

– 1/2 large red pepper

– 1/2 yellow pepper (not overly necessary though, I just used red)

– A couple of cloves of garlic

– A good glug of olive oil

– Half a pack of halloumi cheese

– 1/2 small lemon

– A generous sprinkling of ground cumin

Method

1. Preheat the oven to 200°C/gas 6.
2. Cut up all the veg into large bite-sized chunks but make the normal potato chunks slightly smaller than the sweet as they take longer to cook.
3. Put everything into a roasting tin with a couple of garlic cloves, unpeeled and bruised with a knife.
4. Coat with a good glug of olive oil and a generous sprinkling of black pepper. (Don’t put salt on at this point because it will draw all the moisture out of the veg)
5. Cook for around 30 minutes, or until the vegetables are cooked through and have begun to tinge with brown.
6. At this point, salt the vegetables and give them a shake around.
7. Then, turn the oven up to maximum temperature and lay thin slices of halloumi cheese over the roasted veg.
8. Bake for another 10 mins or so, until the cheese has turned brown on the top.
9. Finally, squeeze over a bit of lemon and dust with a sprinkling of ground cumin and eat hot out of the oven.

NB—The leftovers are great added to couscous or stuffed into a wrap for a healthy lunchbox filler… yum.