Waterstones Exclusive Recipe: Tom Daley's Roasted Winter Vegetables with Griddled Halloumi
Roasted Winter Vegetables with Griddled Halloumi
Sat fat 13g
Five a day (4)
This is a great one for vegetarians and for meat-eaters too – the vegetables are so chunky you won’t miss the meat. Serve with griddled squares of halloumi. Passata rustica is simply tomatoes that have been pureed and only roughly sieved so they still have quite a chunky texture and you can find it in most supermarkets.
2 beetroot, cut into quarters
1 turnip, cut into quarters
2 carrots, cut in half
2 tbsp olive oil, plus extra for brushing
1 red onion, cut into quarters
75g sprouting broccoli
2 garlic cloves, sliced
175g passata rustica
125ml hot vegetable stock
pinch of chilli flakes
small handful of parsley or basil, chopped
120g halloumi, sliced
salt and freshly ground black pepper
1 Preheat the oven to 200°C/180°C Fan/Gas 6.
2 Put the beetroot, turnip and carrots in a bowl and add half a tablespoon of the olive oil. Season with salt and pepper and add a tablespoon of water. Toss everything together, then spread the veggies out in a roasting tin. Put them in the oven and roast for 20 minutes.
3 Put the red onion and broccoli in the bowl with another half tablespoon of oil and mix well. Once the beetroot, turnip and carrots have cooked for 20 minutes, spread the broccoli and onion over them and continue to roast for 15 minutes.
4 Meanwhile, heat the remaining tablespoon of oil in a pan and cook the garlic for 30 seconds. Add the passata, stock and chilli flakes and season well. Cover the pan with a lid, bring the mixture to the boil and then turn the heat down low and simmer for 10-15 minutes. Stir in the parsley or basil.
5 Brush the slices of halloumi with a little oil, place them on a hot griddle pan and cook on both sides until golden. Divide the roasted vegetables between 2 plates and spoon some tomato sauce on to each serving, then top with slices of halloumi.