Prep time: 15 minutes
About this recipe
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.
Omit the baked halloumi to make this completely plant-based if you wish
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- 160g red onion (about 1 medium), quartered
- 160g deseeded and skin-on butternut squash, sliced into 2cm-thick wedges
- 160g Brussels sprouts, halved
- 2 tbsp extra-virgin olive oil, plus extra for drizzling
- 2 tsp cumin seeds
- 1 tsp ground cinnamon
- 1 tsp dried chilli flakes
- 2 tsp sumac, plus extra to serve
- 2 wholemeal pittas, torn into chunks (GF alternative)
- 200g halloumi, cut into 2cm-thick slices
- Sea salt and freshly ground black pepper
- 15g fresh mint leaves, chopped, 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.
Cook time: 40 minutes