Ingredients
Dried oregano (generous shake over all the veges)
Kumara (that’s sweet potato - x 1)
Pumpkin (approx 1 C chunky chopped)
Potato (x 1)
Cauliflower (approx 1/5 of a head)
Broccoli (x 1 whole head)
Capsicum (x 1)
Red or white onion (x 1)
Garlic (x 2 cloves - crushed)
Cherry tomatoes (x small handful)
Chickpeas (x 1 can)
Dijon mustard (1 tsp)
Olive oil (60ml)
Lemon juice and rind (x 1)
Parsley (fresh if possible, small handful, chopped)
Haloumi (as much as you want.)
Capers (as many as you like)
Method
Roughly chop up all the veges, throw on a baking tray. Coat with a bit of oil for roasting, shake on the oregano and stick it in the oven for about 20 minutes at 200C. About 5 minutes before pulling out the veges throw in the (drained) chickpeas mix them around with the veges and leave them to cook for the remainder of the time.
In the mean time fry up the haloumi and then make the dressing by mixing together the dijon mustard, lemon juice and rind and the olive oil.
Pull out the roast veges, pour on the dressing and chop through the haloumi. Serve it up, chop on some parsley and sprinkle capers if desired. Now eat it and feel gooooood!
Alternatives
Want it meaty? Dice up some grilled chicken and throw it in as you serve.
Want it gluten free? It is! But just make sure the dijon is gluten free.
Want it dairy free? Don’t add the haloumi.
H/T
This recipe is adapted from one by Delicious Magazine