Roasted winter vegetables with baked halloumi recipe
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
- 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
- Preheat the oven to 200°C/180°C fan/400°F/gas mark 6.
- 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.
- 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.
- Remove from the oven and serve sprinkled with extra sumac, fresh mint and an extra drizzle of oil.
This recipe is from Doctor’s Kitchen 3-2-1: 3 Fruit and Veg, 2 Servings, 1 Pan by Dr Rupy Aujla (HarperNonFiction, £16.99).
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