Roasted winter vegetables with baked halloumi recipe

Ingredients

• 160 g red onion (about 1 medium), quartered
• 160 g deseeded and skin-on butternut squash, sliced into 2cm-thick (1inch) wedges
• 160 g 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
• 200 g halloumi, cut into 2cm-thick (1inch) slices
• 1 pinch each of sea salt and freshly ground black pepper
• 15 g fresh mint leaves, chopped, to serve