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Roasted Vegetables with Halloumi Cheese & Peanut Sauce

Roasted Vegetables with Halloumi Cheese & Peanut Sauce

Halloumi Cheese
Total Time1 hr
Prep20 mins
Cook40 mins
Yield :6 Servings
Level :Easy

Ingredients

  • 1 big butternut, peeled, de-seeded and chopped
  • 1 punnet of courgettes, cut into chunks
  • 1 red pepper and 1 green pepper, seeded and quartered
  • 3 beetroots, quartered
  • 2 onions, quartered
  • Sunflower or olive oil
  • Sage and rosemary (optional)
  • Salt and pepper
  • 115g/4oz Kefalos Halloumi cheese, sliced
Peanut Sauce
  • 3 tbsps crunchy peanut butter
  • 1/3 cup of cold water
  • 1 garlic clove, crushed with pinch salt
  • 1 tbsp soy sauce
  • 2 tsp of dry sherry
  • 1 tsp caster sugar
  • 2 tsp fresh lemon juice

Directions

  1. Preheat the oven to 200°C/400°F.
  2. Place the butternut, courgettes and peppers on one baking tray and the beetroot and onions on another, preferably two smallish ones that could fit in one shelf in the oven.
  3. Brush the vegetables with oil, add a few sprigs of rosemary and scatter on a few sage leaves.
  4. Bake for about 30 minutes and start making the peanut sauce.
  5. Beat all the sauce ingredients together until smooth, and pour into a small bowl, so that it can be drizzled over the vegetables with a spoon at the table.
  6. Sprinkle vegetables with salt and pepper, and keep in warmer drawer while preparing the cheese slices. Turn oven up to grill.
  7. Brush cheese slices with oil and grill on both sides until just browned. Remove with a palette knife.
  8. Toss the vegetables and cheese together and serve on a platter.
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