Another dish for Summer. Roasted vegetables with Quinoa, and Halloumi cheese. The vegetables, turn a deep rich colour and so full of flavour. The Halloumi just adds that final flourish. It is a recipe taken from ” Pinch of Nom” .
INGREDIENTS serves 3
1 Large red onion peeled and cut into quarters
1 Courgette sliced into 1 cm slices
1 red pepper cut into 8 pieces
1 yellow pepper cut into 8 pieces
175 g cherry tomatoes on the vine
2 tablespoons Balsamic vinegar
1 tablespoon Worcestershire sauce
Sunflower oil
1 teaspoon dried oregano
1 teaspoon of dried mint
1 garlic clove unpeeled.
150g Quinoa
1 vegetable stock cubes crumbled
2 teaspoons lemon juice
200g ( amounts to a box ) Halloumi sliced very thinly
Sea salt and black pepper.
METHOD
Preheat the oven to 220C
Add all the vegetables and garlic to a large roasting pan. Drizzle over the Balsamic vinegar and Worcestershire sauce. Toss them with oil. Sprinkle over the dried herbs.
Roast for 15 minutes. Turn the vegetables and add more oil. Cook for a further 15 minutes. The vegetables should be cooked, but still hold their shape.
Meanwhile cook the Quinoa according to the packet instructions. Add the stock cubes when you add the water. When it is cooked fluff it up with a fork, and add the lemon juice.
Take the roasting tray out of the oven and mix in the Quinoa. Lay the slices of halloumi on top of the vegetables and Quinoa. Place back in the oven for 5minutes until the cheese as melted
Serve with crusty bread.
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