Who loves roasting vegetables? Using one tray to cook a couple of different veggies is a winner combination, especially on a busy weekday evening. Serving them as a main dish, as a part of a warm salad or as a side for meat/fish it’s totally up to you. I simply think that roasting makes veggies extra delicious, but in all honesty, I often forget about this cooking method and simply use my non-stick pan to cook courgettes, broccoli, mushrooms, fish etc. So this recipe is actually a little reminder for me to use my oven for roasting vegetables more often :D
Recipe inspiration from Waitrose recipe cards you can find at their stores! :)
Ingredients for 2
150g Beetroot – trimmed and cut into wedges
2 carrots – sliced
2 big Portobello Mushrooms – Oyster mushrooms are my favourite in this combination but couldn’t find them in the store that day :/
Halloumi Cheese – 3-4 slices per person ( or more :D) – you can substitute with feta or goats cheese if you don’t have/like halloumi
Zest and juice of 1/2 lemon
Flat Leaf Parsley
Toasted Flaked Almonds
2 cloves of garlic
Preheat the oven to 200oC and place the vegetables, salt and pepper, olive oil and 2 crushed garlic cloves in a roasting tin. Roast until beetroots are tender, approx 35-40min.
Meanwhile, place quinoa, and some salt in a saucepan and cover with 250ml water. Bring to boil and simmer for 20-25min until all the water has been absorbed, remove from the heat and set aside for 5-10min.
Heat 1tbsp olive oil in a non-stick pan and cook halloumi on a medium heat for 2min on each side until golden brown.
Place the roasted veggies in a bowl, add quinoa with lemon zest, lemon, juice, more salt, pepper and olive oil if needed, chopped fresh parsley and toasted almond flakes, mix well and divide between plates. Serve with halloumi, lemon wedges and sprinkle with fresh parsley :)