Roasted Vegetables

Roasted Vegetables and Bellaverde® with Halloumi

INGREDIENTSroasted vegtables

200g Bellaverde® broccoli
500g/1lb sweet potatoes, peeled and cut into wedges
2 small red onions, peeled and cut into wedges
150g/5oz baby carrots, scrubbed
30ml/2tbsp olive oil
2 red peppers, deseeded and cut into chunks
1 (260g) halloumi cheese, cut into 1cm cubes, sliced thinly
1 clove garlic, chopped
a small handful fresh thyme leaves
salt and freshly ground black pepper

Prep: 10mins
Cooking: 30-35mins
Servings: 4

METHOD

1. Preheat the oven to 200C/180CFan/400F/Gas Mark 6. Wash and prepare the bellaverde® by trimming a little off the end of each spear. Place the sweet potatoes, onions and carrots and oil in a large roasting tin, season well and toss together. Roast for 10 mins or until nearly tender.

2. Add the bellaverde®, peppers, garlic and thyme leaves and toss together. Roast for a further 15 mins or until all the vegetables are tender. Arrange the halloumi on top of the veg and return to the oven for 5 mins until melted and golden. Serve with salad and crusty bread.


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