Veggie Halloumi Bake

Serves 2

This is a nice one pan meal to make when you’re craving veggies! It also includes squeaky cheese which is always a winner.

You can mix things up with vegetables you enjoy, courgettes and aubergine would also work well. 

The dressing at the end adds a bit of freshness, but if you don’t fancy chopping lots of herbs you could use a spoonful of pesto loosened with some extra olive oil. 

You can easily scale this up but you may need more than one baking tray.

Ingredients:

1/2 butternut squash, peeled and cut into 1 inch pieces

2 red onions, peeled, each cut into 8 wedges

2 peppers, deseeded, cut into 2 inch pieces

2 medium potatoes, cut into 1 inch pieces

2 tomatoes, halved

200g halloumi, cubed

4 cloves of garlic, unpeeled

Dried oregano

Olive oil

Red wine vinegar

Honey

Fresh herbs 

Salt and Pepper

Step 1: Preheat the oven to 190c fan. Take a large baking tray and add the squash, onion, peppers, potatoes and garlic. Then drizzle with olive oil, salt, pepper and dried oregano. Mix with your hands and spread evenly on the tray.

Step 2: Roast for one hour, mixing half way through.

Step 3: Add the tomatoes and halloumi for the last 15 minutes.

Step 4: Meanwhile make a dressing from a glug each of olive oil and red wine vinegar. Add a teaspoon of honey and chopped fresh herbs (use flavours you enjoy; I used mint, basil and coriander).

Step 5: Remove the baking tray from the oven. Carefully remove the garlic cloves and squeeze their soft innards into the dressing. Use the back of a spoon to mush the garlic into the dressing. Drizzle this over the vegetables and halloumi and serve.