Red skin potatoes, colourful roasted vegetables and haloumi bake
Serving: 4
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Directions
- Preheat the oven to 200°C. Line a baking tray with baking paper and set aside.
- In a large mixing bowl, add the vegetables and toss through the oil, vinegar and season well. Roast until the vegetables are slightly charred at the edges for (+/- 45 minutes).
- Remove the baking tray from the oven and place the halloumi over the top, drizzle with the honey and cook until the halloumi is golden for (+/- 30 minutes).
- Serve topped with fresh basil while still hot
Ingredients
- 280g butternut, cubed
- 1 red pepper, seeded and roughly chopped
- 200g brussels sprouts, halved
- 1 carrot, thickly sliced
- 400g red skin potatoes, quartered
- 1 red onion, chopped
- 30ml (2 tbsp) olive oil
- 15ml (1 tbsp) balsamic vinegar
- Salt and freshly ground black pepper, to taste
- 330g halloumi cheese, sliced
- 30ml (2 tbsp) running honey
- Fresh basil, leaves only