Roasted Vegetables with Halloumi

Ingredients

• 0.5 small Hokkaido pumpkin (≈300 g)
• 2 beetroot roots
• 2 carrots
• 2 tbsp olive oil
• 1 tsp ground cumin
• 0.5 tsp Chili flakes
• 1 tsp dried thyme
• Salt
• Pepper
• 150 g cherry tomatoes
• 200 g halloumi cheese
• a handful basil leaves

Instructions

1. 1.

   Clean, wash, core the pumpkin and cut into wedges. Clean, peel and chop beetroot and carrots into bite‑sized pieces.

2. 2.

   Combine all in a large bowl with olive oil, cumin, chili flakes, thyme, salt and pepper.

3. 3.

   Spread the vegetables on a parchment‑lined baking sheet and roast in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 30 minutes.

4. 4.

   Meanwhile wash and halve the tomatoes. Slice the halloumi. After 30 minutes place both on the tray and bake another 10–15 minutes until the halloumi is golden brown.

5. 5.

   While this cooks, rinse basil, shake dry and cut leaves into strips. Sprinkle the roasted vegetables with basil and serve.