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

Vegan
3-2-1: Cinnamon and Cumin Roasted Winter Vegetables with Baked Halloumi
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Prep: 15 mins Cooks: 40 mins

Ingredients (Serves 2)

Metric
Imperial

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

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

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

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.

Variation

Omit the baked halloumi to make this completely plant-based if you wish

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