Baked veggies with haloumi by Sharlee Gibb

Baked veggies & haloumi
SERVES 4 PLUS LEFTOVERS

MRS We love this as there’s very minimal prep involved but it tastes delicious. Below is a guide for vegetables and amounts but you can really use whatever veggies you already have at home that roasts well and fill up your baking tray. I like to make sure there is a variety of colour and that the veggies are all cut into roughly the same size chunks so that they will cook evenly.

3 all-purpose potatoes
1 sweet potato
1/4 jap or kent pumpkin
1/4 cauliflower, outer leaves removed
1 carrot
1 zucchini
3 tablespoons extra-virgin olive oil
1 teaspoon salt flakes
2 garlic cloves, skin on and crushed
1 rosemary sprig
250 g haloumi, cut into thin slices

Preheat the oven to 180°C (350°F/Gas 4).

Cut all the veggies into rough 3–5 cm chunks, then throw them into a large ovenproof dish. Drizzle over the oil, add the salt, garlic and rosemary and mix everything together with your hands to ensure the veggies are evenly coated in the oil.

Transfer the dish to the oven and bake for 40 minutes, then lay the haloumi strips over the veggies and bake for a further 15–20 minutes, or until the vegetables are cooked through and the haloumi is crisp and golden. Divide among plates and serve.

Recipe extracted from Mr & Mrs Wilkinson's How it is at Home (Hardie Grant)

  Photography by Patricia Niven

Photography by Patricia Niven