Roasted Vegetables with Halloumi

Ingredients

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• 2 zucchini cut into 3/4-inch (2 cm) chunks
• 2 bell peppers red and yellow, cut into 1 1/4-inch (3 cm) pieces
• 2 red onions cut into wedges
• 3 clove garlic unpeeled, lightly smashed
• 4 tbsp olive oil
• 4 sprig fresh thyme leaves picked off
• 1 tsp dried oregano
• 1 pinch red pepper flakes
• 0.5 tsp salt for the vegetables only, the halloumi is already salty
• black pepper to taste
• 450 g (16 oz) halloumi cut into 3/8-inch (1 cm) slices
• 1 tbsp honey runny
• 1 tbsp lemon juice
• 1 handful fresh mint leaves

Method

1. Heat the oven to 400 °F (200 °C) conventional, or 350 °F (180 °C) convection. Have a rimmed baking sheet, about 16 × 14 inches (40 × 35 cm), ready.
2. Cut the zucchini, bell peppers and onions. Toss them on the sheet with 3 tablespoons of the oil, the thyme leaves, oregano, pepper flakes, salt and black pepper, add the garlic cloves and spread everything out in a single layer.
3. Roast the vegetables for 25 minutes, turning them once halfway through, until the edges are browned and a fork slips easily into the zucchini.
4. Take the halloumi out of the brine, pat it dry with paper towels and cut it into 3/8-inch (1 cm) slices.
5. Take the pan out, push the vegetables together and tuck the halloumi slices in between. Brush with the remaining tablespoon of oil and roast for another 12 to 15 minutes, turning once halfway through, until the edges are golden brown.
6. Stir the honey and lemon juice together and drizzle over the pan. Roughly chop the mint leaves, scatter them over the top and serve right away.

Tip: Halloumi turns tough and squeaky between the teeth when it stays in the oven too long. Take it out after 15 minutes at the most.

Tip: Flatbread, couscous or rice go well with it. Leftovers make a good cold salad the next day.