Roasted Vegetables with Halloumi Cheese & Peanut Sauce


  1. Preheat the oven to 200°C/400°F.
  2. Place the butternut, courgettes and peppers on one baking tray and the beetroot and onions on another, preferably two smallish ones that could fit in one shelf in the oven.
  3. Brush the vegetables with oil, add a few sprigs of rosemary and scatter on a few sage leaves.
  4. Bake for about 30 minutes and start making the peanut sauce.
  5. Beat all the sauce ingredients together until smooth, and pour into a small bowl, so that it can be drizzled over the vegetables with a spoon at the table.
  6. Sprinkle vegetables with salt and pepper, and keep in warmer drawer while preparing the cheese slices. Turn oven up to grill.
  7. Brush cheese slices with oil and grill on both sides until just browned. Remove with a palette knife.
  8. Toss the vegetables and cheese together and serve on a platter.
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