Lifestyle
Meatless Monday – Roasted veg & halloumi
Full of colour and taste, this summer dish is ready in only 30 minutes.
Serves 4
You’ll need: 800 grams McCain Country Crop; olive oil; 4 cloves of garlic, crushed; 1 punnet cherry tomatoes; 300g halloumi; 2 teaspoons chilli flakes; 2 teaspoons dried oregano; salt and pepper to taste.
How to:
Preheat oven to 200°C
Toss the veg with crushed garlic, oregano, chilli flakes and olive oil and season generously.
Place into a large baking dish and roast for 15 minutes.
Remove from the oven, toss in the cherry tomatoes and halloumi.
Cook for a further 10-15 minutes until tomatoes soften and halloumi browns.
Enjoy with a fresh side salad or with wraps and hummus.
* Recipe & image by McCain.
