Rupy's Roasted Winter Veg with Baked Halloumi
Roast winter veggies like Brussels sprouts & butternut squash with zesty halloumi slices & warming spices for a flavorful, easy meal. Perfect for chilly evenings!
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Cooking tools:
- Oven
- Roasting pan
- Chef's knife
- Cutting board
- Measuring spoon
- Kitchen scale
- Mixing bowl
- Spoon
- Spatula
- Serving platter
- Kitchen timer
- Oven mitt
- Serving bowl
Ingredients
- 160g red onion (about 1 medium), quartered
- 160g deseeded and skin-on butternut squash, sliced into 2cm-thick wedges
- 160g Brussels sprouts, halved
- 2 tbsp extra-virgin olive oil, plus extra for drizzling
- 2 tsp cumin seeds
- 1 tsp ground cinnamon
- 1 tsp dried chilli flakes
- 2 tsp sumac, plus extra to serve
- 2 wholemeal pittas, torn into chunks
- 200g halloumi, cut into 2cm-thick slices
- sea salt
- freshly ground black pepper
- 15g fresh mint leaves, chopped, to serve
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