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    Roasted Autumn Vegetables with Halloumi Cheese

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    Roasted Autumn Vegetables with Halloumi Cheese

    This supper is easy to prepare and cook and is packed with seasonal flavour. Try it on its own or as a tasty accompaniment to a roast.

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 70 minutes
    • Total time: 1 hour 25 minutes 60 minutes 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.

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    Cook's tips

    These vegetables generate a lot of steam, so use the biggest roasting tin you have to give them plenty of space. Alternatively, use 2 smaller tins and swap shelf positions halfway through cooking.

    Drinks recommendation

    A full flavoured red wine is lovely with the autumnal flavours of this bake.

    Comments

    Average user rating

    5 stars