SERVES 4-6
PREPARATION 15 MINS
COOKING 50 MINS
1 medium butternut squash
4 small uncooked beetroot
2 small red onions, quartered
3 large cloves garlic, peeled
Olive oil
150g (5oz) halloumi, cut into
2cm (¾in) cubes
400g (13oz) tin chickpeas, drained
Ground coriander seeds
1tsp sumac
Parsley leaves, to serve
Extra virgin olive oil, to serve
1. Heat the oven to 200ºC (gas mark 6). Cut the butternut squash into eight wedges lengthways. Remove and reserve the seeds. Halve or quarter the beetroot, depending on their size. Place the squash, seeds, onions and garlic in a large baking tray and drizzle with olive oil. Wrap the beetroot segments in tin foil and place in a separate baking tray.
2. Put the squash and beetroot into the oven and roast for about 40 minutes, or until tender, turning the onions occasionally the times
may vary and the squash
may cook before the beetroot. Remove the squash seeds when coloured and crisp.
3. Just before serving, take
the squash and onions out
of the baking tray and add
the halloumi to the tray (with
any oil that remains). Place in the oven and cook for about
10 minutes, or until golden.
4. To serve, combine the vegetables and halloumi with
the chickpeas, spices and parsley leaves. Season with
salt and freshly ground pepper and serve drizzled with a little extra virgin olive oil. Serve warm or at room temperature.
TIP
You can vary this recipe using other vegetables that roast well, such as halved
carrots (40 minutes), asparagus (10-12 minutes) or halved courgettes (10 minutes).