3-2-1: Cinnamon and Cumin Roasted Winter Vegetables with Baked Halloumi

Vegetarian

Prep: 15 mins Cooks: 40 mins

Ingredients (Serves 2)

Metric

Imperial

160 g 5.6 oz Brussels sprouthalved
2 tbsp 2 tbsp extra virgin olive oilplus extra for drizzling
2 tsp 2 tsp cumin seeds
1 1 red onionquartered (approx 1 medium onion)
1 tsp 1 tsp cinnamon (ground)
1 tsp 1 tsp red chilli flakes
2 tsp 2 tsp sumacplus extra to serve
15 g 0.5 oz mintchopped (to serve)
200 g 7.1 oz halloumi cheesecut into 2cm thick slices
160 g 5.6 oz butternut squashde-seeded, skin on, 2cm thick wedges
2 2 wholegrain pittatorn into chunks

Dinner Lunch

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.

Prep: 15 mins Cooks: 40 mins

Ingredients (Serves 2)

Metric

Imperial

160 g 5.6 oz Brussels sprouthalved
2 tbsp 2 tbsp extra virgin olive oilplus extra for drizzling
2 tsp 2 tsp cumin seeds
1 1 red onionquartered (approx 1 medium onion)
1 tsp 1 tsp cinnamon (ground)
1 tsp 1 tsp red chilli flakes
2 tsp 2 tsp sumacplus extra to serve
15 g 0.5 oz mintchopped (to serve)
200 g 7.1 oz halloumi cheesecut into 2cm thick slices
160 g 5.6 oz butternut squashde-seeded, skin on, 2cm thick wedges
2 2 wholegrain pittatorn into chunks

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

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

Add the cumin, cinnamon, chilli flakes, sumac, pitta and halloumi to the vegetables in the tray, toss with the remaining tablespoon 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.

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