Guests

We had my best friend round for tea last night.  I did roasted veggies as she too is a veggie.  I substituted red peppers and courgettes for the squash but you can mix and match your favourites.  I also pan fried the halloumi because that's what I prefer.  Served with a yogurt and cucumber side and cous cous to soak up the juices.

Roasted Autumn Vegetables with Halloumi Cheese

Preparation time:

15 minutes

Cooking time:

70 minutes

Total time:

1 hour 25 minutes

Serves:

 4

Ingredients

• 1 medium butternut squash
• 180g pack Romano peppers
• 2 red onions, peeled
• 4 tbsp olive oil
• 2 tbsp balsamic vinegar
• 250g pack Cypressa Cyprus Halloumi cheese, cut or torn into chunks
• 2 tbsp toasted pine nuts
• Fresh basil leaves to garnish

Method

1. Preheat the oven to 200°C, gas mark 6. Peel the squash, cut in half lengthways and remove the seeds. Cut the flesh into chunks and place in a large roasting tin.
2. Cut the peppers in half, remove the seeds and stalks and cut into chunky pieces. Add them to the roasting tin. Halve the onions, then cut into small wedges and place in the tin. Drizzle the vegetables with the olive oil and coat well. Season with freshly ground black pepper. Roast in the oven for 45 minutes or until slightly charred at the edges.
3. Remove the vegetables from the oven and sprinkle with the vinegar. Scatter the cheese over the top and cook for a further 25 minutes or until the halloumi is golden.
4. Scatter the pine nuts and basil leaves over the top and serve piping hot.