Roasted Vegetables with Halloumi

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All my family like this light meal, which is simple to prepare and contains plenty of '5-a-days'. Fussy kids can easily pick out the bits they don't like, as the vegetables are all in nice big chunks. You could swap the veg. for anything else in season, such as celery, fennel, aubergine etc.

• 2-3 peppers (red, orange and yellow are sweeter)
• 1 onion
• 8-12 mushrooms
• ¼ butternut squash (peeled) or 1 courgette
• 2 carrots
• ½ pack of halloumi cheese

For the dressing

• 1 tbsp olive oil
• 1 tbsp lemon/lime juice or balsamic vinegar
• 1 crushed clove of garlic
• 1tbsp chopped fresh parsley

Chop/slice all the veg. and place them (except the mushrooms) in a roasting dish.
Drizzle with olive oil and sprinkle with black pepper and some fennel seeds if you have them.
Roast for approximately 30 mins at 180 C/Gas 4, or until the vegetables are almost cooked.
Turn the vegetables and add the chopped mushrooms and halloumi cheese.
Return to the oven for a further 5-10 minutes, or until the cheese starts to brown.
Meanwhile make up the dressing.
Pour the dressing over the veg. and return to the oven for 5 minutes to heat through and cook the garlic.

Serve with hummus and pitta bread/wrap/flatbread, or mix the roasted vegetable mixture into some cooked rice or pasta.

Alternative: For an Indian version, sprinkle the vegetables with 2 tsp garam masala before cooking. Swap the halloumi for paneer cheese, and omit the dressing. Serve with plain/natural yogurt and chapatti/roti.

Vegan alternative: Add marinated or basil tofu instead of the cheese, or use a vegan cheese.

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