Mexican Tortilla Lasagne with Roasted Salsa Verde

This is the best vegetarian lasagne you’ll ever make. High praise I know, there’s nothing like setting yourself up for a fall but I really believe it. Lasagnes are one of those meals that have been done to death, diluted and destroyed by frozen food manufacturers.

When we first opened the restaurant, one of the things that I promised myself is that we would never serve a vegetable lasagne as the vegetarian option. It is the fallback/default veggie option in many restaurants and I think it’s just lazy. Most of them are a frozen, watery, disgusting, flavourless disgrace. Enough ranting…. I also said we would never serve chips or Traditional Sunday Lunch, ha! That didn’t last very long, Sunday lunch was the best thing we ever did and chips are what the people want. It was a steep learning curve.

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Roasted Sweet Potato & Halloumi Bake

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