Roasted Sweet Potato & Halloumi Bake

17 Oct

This is a Nigella recipe that I tried out for dinner last night. I was looking for something to do with sweet potato that isn’t really sweet, a lot of recipes seem to go down that cinnamon route which I find too sickly unless it’s a dessert of course! This is definitely worth trying as a midweek dinner as it’s really easy, you just put everything in on baking dish and leave it. I have changed the original slightly by adding tomatoes make it more juicy and added a bit of dried chilli, fresh thyme & rosemary for flavour..

Roasted Sweet Potato & Halloumi Bake

Serves 2 or 3 Vegetarian

  • 1 large sweet potato washed & cut into 2 or 3cm chunks
  • 1 large potato cut into 2 or 3 cm chunks
  • 1 red onion peeled &cut into eighths
  • 2 small red peppers deseeded & cut into 2 cm squares
  • about 6 cloves of garlic unpeeled
  • 2 tomatoes cut into eighths
  • 3 or 4 tbsp olive oil
  • 1/2 tsp chilli flakes (optional)
  • 1 tsp chopped fresh rosemary
  • a couple of sprigs of fresh thyme leaves
  • salt & black pepper
  • about 125gr halloumi sliced thinly
  1. Preheat the oven to 2oo degrees.
  2. Put all the veg in a large ovenproof baking dish, drizzle with the olive oil, sprinkle with the herbs, chilli, salt & pepper. Then toss it all together with your hands so it is evenly coated.

Ready To Bake

  • Roast in the oven for about 45 mins until the veg is tender & slightly browned.
  • Turn on the grill or turn the oven up to high then put the sliced halloumi evenly over the veg.
  • Put under the grill or in the very hot oven for 5 to 10 mins until the hallomi is has melted & browned

Serve & Enjoy!

This does make quite a lot so you will probably have some leftover, I used mine to make a sweet potato tortilla for lunch the next day.

Roasted Sweet Potato Tortilla Recipe

serves 2 vegetarian

  • leftover roasted veg 
  • 4 eggs
  • milk
  • grated parmesan
  • salt & black pepper
  • parsley & thyme chopped
  • shaved parmesan
  1. Just heat some oil in a large frying pan and add the roasted veg.
  2. Meanwhile crack the eggs into a measuring jug and top it up to 275 ml with milk, whisk together, add the grated parmesan, salt & pepper and whisk again.
  3. Pour this mixture over the veg and cook on medium low with a lid on for about 10 mins.
  4. When the eggs are nearly set sprinkle the chopped herbs over the top and put the lid back on for a minute.
  5. Serve topped with shaved parmesan

2 Responses to “Roasted Sweet Potato & Halloumi Bake”

  1. Tammy McLeod October 17, 2010 at 5:52 pm #

    What is halloumi? a type of cheese?

    • foodblogandthedog October 17, 2010 at 6:41 pm #

      Yes, it’s a sheep’s milk cheese from Cyprus/Greece,like a mixture between feta & mozzarella. The good thing is the texture you can fry it and grill it and it doesn’t melt totally. I wouldn’t eat it raw though it’s a bit like rubbery soap! If you can get some just dry fry it in a pan until browned on both sides, then squeeze over some lime/lemon juice & sprinkle with parsley and coriander. It has a fab flavour and a kind of meaty texture.

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