Honey-roasted Sweet Potato and Squash with Halloumi and Basil Oil
Servings: 3-4 servings
Author: Lucy Parissi | Supergolden Bakes
100g|3.5oz halloumi cheesecut into small cubes
4large garlic clovespeeled and sliced thinly
2-3large sweet potatoescut into large wedges
2red chilliessliced into thin rounds
1small butternut squashseeds removed, cut into wedges
1tbsptoasted sesame oil
handful mixed seedspumpkin, sunflower, linseed
salt and freshly ground pepper to season
2handfuls fresh basil leaves
2tbspvirgin olive oil
Preheat the oven to 180C | 350F.
Rinse the sweet potatoes, pat them dry and cut into large wedges. Do the same with the squash.
Put the wedges on a tray and then drizzle with the honey, olive and sesame oil. Toss everything together so that they are coated in the oil. Season with salt and pepper, add the garlic and chillies and roast in the oven for 45 minutes. Check on them once or twice and toss them round a bit.
Once the vegetables are fork tender, add the cheese and roast for a further 10 minutes or until it starts to melt.
Put the basil leaves, garlic, and oil in a mini chopper or blended and blitz until smooth. Drizzle the basil oil over the dish and scatter with the mixed seeds. Serve with quinoa or couscous.
You can use feta cheese or kefalotyri instead of the halloumi. A little fresh spinach mixed in at the end so it wilts is a great addition.