Roasted vegetables with Haloumi cheese

One of the greatest things I miss about England (besides, you know, everything) is the routine surrounding my local food market.

During that too-brief dream, I walked everywhere, averaging 9 km a day during the school week. When it was time to replenish our supplies, my flatmate and I would grab our little reusable totes (how green!) and walk down the hill to the grocery store or further into town for the open market. There, vendors called out to us, much like construction workers catcalling beautiful women.

“Peppers! Three for a pound!”

“I’ve got figs, sound figs, come ‘ave a look.”

In one visit, I could buy enough fresh produce to last all week – for about a fiver! Sure, my basket may not have included the most immaculate looking aubergines or perfectly-round tomatoes, but that’s part of the charm. It was my first chance to behave like a true locavore.

This is a recipe I often pull out when I don’t know what else to do. Roasting vegetables is so simple and so satisfying. Take what you have, slice it up, rub with quality olive oil and let the slow heat of your oven transform the meal into something transcendent.

It surprising how often this type of recipe  is overcomplicated, mushy or bland. My version is uncluttered with heavy seasonings; I prefer to use just a bit of olive oil, sea salt and a pinch of dried rosemary. Though the ingredients vary based on seasons, the basic formula is the same – diced courgettes, thinly-sliced carrots, red onions (adds a beautiful colour and sweetness), and a variety of sweet or spicy peppers.

This time, I also included some baby potatoes and a fresh tomato or two because I needed to use them up before they went off.

Adding haloumi (nicknamed “squeaky cheese” for the noise it makes when you chew) takes it to a whole new level. Made from goats milk, it can be fried without melting and handles a very high level of heat. While somewhat difficult to find stateside, is my favourite cheese ever ever ever ever. I’ll write more about it later, but if you haven’t tried it yet, you must seek it out immediately.

This is another one of those recipes that’s not really a recipe, really. I’ll give you the basic instructions and you can customize how you prefer! Serve as a side or make it a vegetarian entree with the addition of a grain like quinoa, cous cous or whole wheat pasta.

Roasted vegetables with Haloumi cheese

Ingredients:

2 courgettes, cut lengthwise into strips

1 large carrot, peeled and cut into rounds

2-3 bell peppers, various colours

1 large red onion, cut into wedges

4-5 baby potatoes, cut in half

6 oz haloumi, cut into cubes

2 cloves garlic

2 tbsp olive oil

dried rosemary

sea salt

Directions:

Preheat oven to 350 F/180 C.

Wash and prepare all vegetables. Peel and smash both cloves of garlic. In a large roasting pan, arrange vegetables in an even layer and drizzle with olive oil. Season well with dried rosemary, salt and pepper. Toss to coat.

Place in the hot oven and roast for fifteen minutes. Add haloumi to the mixture. Stir and continue roasting for another five to ten minutes, until vegetables are tender and cheese is soft.