Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 10 minutes
- 1 large sweet potato
- 1 large red/firm potato
- 1 red onion
- 1 yellow pepper
- 1 red pepper
- 1/2 head of garlic
- 4 Tablespoons olive oil
- Black pepper
- 4-1/2 ounces halloumi cheese (see Note), sliced as thinly as you can
Cut the sweet potato into rough 1-1/2-inch cubes and the red potato slightly smaller (1-inch cubes) as the sweet potato will cook more quickly.
Halve the red onion, then cut each half into 4 to 6 segments, discarding any tough outer skin.
Seed the peppers and cut into 1-inch squares, and separate the cloves of garlic.
Put everything into a 2-quart ovenproof casserole or whatever you want to use (it should be big, otherwise use two dishes) and, using your hands, give the vegetables a good coating of olive oil. Season with black pepper, but no salt as the cheese will make it salty (and anyway, the salt will make water leach out).
Cook for 45 minutes, by which time the vegetables should be cooked through and here and there tinged with brown.
You will need to turn the oven up to maximum or light the broiler for the endgame: so place the thinly sliced cheese on top of the bake, and put it back in the very hot oven or under the broiler until the cheese has melted and turned slightly brown on top, about 5 to 10 minutes. Serve straight out of the roasting pan.
Yield: 2 to 3 servings
Note: Halloumi cheese is a mint-flavored sheep's-milk cheese sold mainly in Turkish, Greek or specialty markets. You could substitute feta cheese, or do without the cheese altogether if you wanted to serve this as a side dish to roast chicken, say, but in which case be generous with the sea salt once the dish comes out of the oven.
Recipe Source: Nigella Bites by Nigella Lawson (Hyperion)
Reprinted with permission.