Recipe by Missy Wombat
From Nigella Lawson's Nigella Bites.
Top Review by MarieRynr
I did everything exactly as written out in the recipe. The flavor of the vegetables was wonderful, but I am not sure that the Halloumi cheese really added anything to the dish. I will definitly make this again, but I think next time I will use another type of cheese. I guess I was expecting a more "melty" type of cheese and this was my first experience with Halloumi. I am giving this 4 stars based on the incredible flavour of the roasted vegetables. I will make it again, but like I said, with another type of cheese. Thanks!
- 1 large sweet potato
- 1 large red potatoes
- 1 red onion
- 1 yellow pepper
- 1 red pepper
- 1⁄2 head garlic
- 4 tablespoons olive oil
- black pepper
- 4 1⁄2 ounces halloumi cheese, sliced as thinly as you can
Directions See How It's Made
- Preheat the oven to 400 degrees F.
- Cut the sweet potato into rough 1-1/2-inch cubes and the red potato slightly smaller (1-inch cubes) as the sweet potato will cook more quickly.
- Halve the red onion, then cut each half into 4 to 6 segments, discarding any tough outer skin.
- Seed the peppers and cut into 1-inch squares, and separate the cloves of garlic.
- Put everything into a 2- quart ovenproof casserole or whatever you want to use (it should be big, otherwise use two dishes) and, using your hands, give the vegetables a good coating of olive oil.
- Season with black pepper, but no salt as the cheese will make it salty (and anyway, the salt will make water leach out).
- Cook for 45 minutes, by which time the vegetables should be cooked through and here and there tinged with brown.
- You'll need to turn the oven up to maximum or light the broiler for the endgame: so place the thinly sliced cheese on top of the bake, and put it back in the very hot oven or under the broiler until the cheese has melted and turned slightly brown on top, about 5 to 10 minutes.
- Serve straight out of the roasting pan.