Recipe: Halloumi Roasted Vegetables

Let me begin by saying there's nothing remotely complicated, or even that original about this recipe. It appears in various guises in a great many cookery books. But it always earns favourable reviews and the endless variations mean it is remarkably versatile and so never becomes boring. Most of all, at this time of year – when we want nutritious, comforting, tasty food that doesn't take an age to prepare, or consists solely of lettuce leaves – it fits the bill perfectly.

I'm going to be a little vague on quantities here, since it will depend entirely on how many diners you are serving and whether you choose to use it as a main, or side, dish.  So apologies if you're the kind of person that needs precise measurements, but I think you're probably more likely to be the kind of person that can judge what a person will eat and multiply it by diners. I'm awful at maths and I can do it, so you probably can too!

Around 3 cloves of garlic per person eating as a main course.

Plus a mixture of root and other vegetables. The ones I usually rely on are:

sweet potatoes


red onions






A good dowsing of olive oil

A block of Halloumi cheese for every three people eating as a main course.


Salt (the Halloumi is quite salty, so go easy on this!)

When the weather outside is frightful … this nutritious yet hearty roast is just what you want to come home to!

Pre-heat the oven to 180-200 degrees C.

Choose a large roasting tin or baking dish.

Chop up the sweet potatoes into cubes. Do the same with the potatoes but, since they cook more slowly, make these cubes smaller. Cut any other root vegetables into similar-sized pieces. Cut the peppers into largish chunks as these will cook quite quickly. Peel and quarter the onions.  Peel the garlic cubes (sometimes I leave the peel on, and leave my diners to squeeze out the roasted garlic, but I'm lazy!) and toss everything into the roasting tin/baking dish. Coat with olive oil. It's a bit messy, but the best way to do this is to get in there with your (clean!) hands and toss the veg around until it is perfectly coated by the oil.  Season with salt & pepper (and herbs if you choose).

Place the baking dish in the pre-heated oven and bake for around 45 minutes, until all the veg are just tender.

Meanwhile, slice the Halloumi thinly. Once all the veg is ready place the Halloumi over the veg and return to the oven for a further 15 minutes.

The Halloumi will be salty, stretchy and just a bit gooey. Delicious!

Optional variations: You can alter this in a number of ways, apart from switching the vegetables. You can, of course, omit the Halloumi, in which case I would recommend adding herbs (fresh rosemary is particularly good). You could also drizzle flavoured olive oil over the cheese before serving. I like using chilli oil.