Epic Mediterranean vegetable and haloumi bake

 

Ingredients

Extra virgin olive oil, for greasing

3 small sweet potatoes, thinly sliced

3 red-skinned potatoes, unpeeled, thinly sliced

1 large zucchini, sliced into rounds

1 red capsicum, sliced into strips

1 yellow capsicum, sliced into strips

2 small red onions, sliced into rings

400g mixed cherry tomatoes, halved

100g frozen chopped spinach, thawed but not drained

¼ cup marinated semi-dried tomatoes, roughly chopped

2 cloves garlic, minced

2 tsp chicken stock powder / veg/ stock powder

1 cup shredded tasty cheese

180g haloumi, diced *

Freshly ground black pepper, to season

Basil leaves, to garnish

 *Haloumi a semi-hard, unripened cheese traditionally made from sheep and goat's milk, and sometimes cow's milk, originating in Cyprus. It's known for its high melting point, which makes it ideal for frying or grilling. Haloumi has a salty, tangy flavor and a distinctive, slightly firm texture.       

 

Method

Preheat oven to 180°C fan-forced (200°C conventional). Grease a 30 x 25 cm roasting tray with olive oil.

Put sweet potato, potato, zucchini, capsicum, onion and half of the cherry tomatoes in the tray.

Combine spinach, semi-dried tomato, garlic and chicken stock powder in a small bowl. Pour over vegetable mixture and toss well. Cover tightly with foil so no steam can escape, and bake for 45 minutes.

Remove tray from oven and carefully remove foil. Scatter over remaining cherry tomatoes, tasty cheese and haloumi. Bake, uncovered, for 15 minutes, or until haloumi is golden. Season with pepper and garnish with basil. Serve.    

 

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