Roasted Vegetables and Bellaverde with Halloumi
Over a year ago
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Ingredients
- 200g Bellaverde broccoli
- 500g sweet potatoes. peeled and cut in to wedges
- 2 small red onions
- 150g baby carrots. scrubbed
- 30ml olive oil
- 2 red peppers. deseeded and chopped into chunks
- 260g halloumi cheese. cut into slices
- 1 clove of garlic
- a small handful fresh thyme leaves
- salt and freshly ground black pepper
Accompaniment
SponsoredMondavi Woodbridge Shiraz
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Method
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1
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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