BAKED VEGGIES & HALOUMI
I love this recipe 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
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 as is or drizzled with pesto or tomato sugo.
Sharlee Gibb is the founder of Fully Booked Women. She is a chef wrangler, event maker and domestic goddess. You can follow Sharlee on Instagram @sharleegibb and her hashtag #howitisathome for her adventures cooking for a busy household.
Recipe extract from Mr & Mrs Wilkinson's How it is at Home (Hardie Grant).