Cinnamon & Cumin Roasted Winter Vegetables With Baked Halloumi

Cumin and cinnamon is such a powerful sweet and earthy spice combination: it transforms simple winter vegetables and this meal has a fantastic orchestra of flavours when cooked. Just omit the baked halloumi to make this completely plant-based. 

Serves

Serves 2-4

Difficulty

Easy

Total Time

50 Minutes

Ingredients

160g of red onion (about 1 medium), quartered
160g of deseeded and skin-on butternut squash, sliced into 2cm -thick wedges
160g of Brussels sprouts, halved
2 tbsp of extra-virgin olive oil, plus extra for drizzling
2 tsp of cumin seeds
1 tsp of ground cinnamon
1 tsp of dried chilli flakes
2 tsp of sumac, plus extra to serve
2 wholemeal pittas, torn into chunks
200g of halloumi, cut into 2cm -thick slices
Sea salt and freshly ground black pepper
15g of fresh mint leaves, chopped, to serve

Method

Step 1

Preheat the oven to 200°C/180°C fan/gas 6.

Step 2

Tumble the onions, squash and sprouts into a roasting tray, smother with 1 tbsp of the oil, plenty of salt and pepper and roast in the oven for 25 minutes.

Step 3

Add the cumin, cinnamon, chilli flakes, sumac, pitta and halloumi to the vegetables in the tray, toss with the remaining tbsp of oil and bake for a further 15 minutes until the pitta is crispy and golden and the halloumi is brown on the outside but soft and pillowy in the centre.

Step 4

Remove from the oven and sprinkle with extra sumac, fresh mint and an extra drizzle of oil.

Doctor’s Kitchen 3-2-1 by Dr Rupy Aujla (Harper Thorsons, £16.99). Available here

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