🍽️ Halloumi with Roasted Vegetables

Name: Halloumi with Roasted Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 0.5 small Hokkaido pumpkin (approx. 300 g); 2 beetroot bulbs; 2 carrots; 2 tbsp olive oil; 1 tsp ground cumin; 0.5 tsp chili flakes; 1 tsp dried thyme; salt; pepper; 150 g cherry tomatoes; 200 g halloumi; 1 handful basil

642 kcal · 30 min · 4 servings

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Ingredients

0.5 small Hokkaido pumpkin (approx. 300 g)
2 beetroot bulbs
2 carrots
2 tbsp olive oil
1 tsp ground cumin
0.5 tsp chili flakes
1 tsp dried thyme
salt
pepper
150 g cherry tomatoes
200 g halloumi
1 handful basil

Instructions

1. Wash the pumpkin, remove the inside, and cut it into wedges. Peel and clean the beetroot and carrots, then cut them into small, bite-sized pieces.
2. Place the vegetables in a large bowl and mix them thoroughly with olive oil, cumin, chili flakes, thyme, salt, and pepper.
3. Place the vegetables on a baking sheet lined with parchment paper and roast in a preheated oven at 180 °C (convection 160 °C; gas: setting 2–3) for approx. 30 minutes.
4. Meanwhile, wash the tomatoes and halve them. Slice the halloumi. After 30 minutes, place both on the baking sheet and bake for another 10–15 minutes until the halloumi is golden brown.
5. In the meantime, wash the basil, shake off the water, and cut the leaves into strips. Sprinkle the oven vegetables with halloumi and basil, then serve.

Nutrition per serving

kcal: 642
Protein: 35 g · Fett/Fat: 41 g · Carbs: 33 g