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Waterstones Exclusive Recipe: Tom Daley's Roasted Winter Vegetables with Griddled Halloumi

Posted on 28th December 2016 by Sally Campbell
Christmas is over and as we turn our minds to thoughts of crash-dieting, Olympian Tom Daley would like to offer a carefully considered alternative. His new book, Tom's Daily Plan, is an antidote to the usual January quick fixes and excessive exercise regimes; it outlines a health and fitness programme that is simple to follow and, crucially, easy to stick to, long-term. The following mouth-watering recipe is not in the book and has been shared by Tom exclusively with Waterstones customers.

 Roasted Winter Vegetables with Griddled Halloumi


Kcals 524

Protein 17.5g

Carbs 34g

Sugar 24g

Fat 33g

Sat fat 13g

Fibre 12.5g

Salt 2.5g

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.

Serves 2


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.



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