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North African roasted vegetables with halloumi

I tend to have a packet of halloumi hanging around in my fridge. It lasts months and is a great resource for when you think there is nothing in the fridge - and in fact there is!
Ingredients
  • 1 red onion
  • 1 white onion
  • 1 small potato per person
  • a selection of seasonal vegetables
  • olive oil
  • 2 −4 tsp harissa paste, depending on strength of harissa and strength of mind
  • 1 garlic clove per person, unpeeled
  • seasoning
  • one packet of halloumi
  • 3 tbsp natural yoghurt
  • juice of half lime
  • chopped coriander and parsley leaves
Method
  1. Peel the onions and cut into quarters.  Prepare the vegetables, peeling as needed, and cutting into 2 cm cubes. Arrange in a wide, shallow oven proof dish with the whole garlic cloves thrown in.  
  2. Drizzle a little olive oil over the vegetables. Add the harissa paste and seasoning.  Coat the vegetables well with the oil and harissa.
  3. Roast in a medium hot oven for about 30-40 minutes, depending on how many vegetables you have.  Turn regularly, and turn up the oven towards the end to crispen if necessary.
  4. Meanwhile mix the yogurt with the lime and herbs and put in a little bowl or pot to serve. 
  5. When the vegetables are nearly ready, slice the halloumi and fry in a little oil or grill.  
  6. Serve altogether.  Mrs Doubtfire who feels the need for a substantial amount of carbs with each meal, generally requests a serving of couscous.  I, of course, oblige. 
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