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

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