Roasted winter vegetables with baked halloumi recipe

Name: 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

www.lovefood.com

Cumin and cinnamon is such a powerful sweet and earthy spice combination for roasted veg.

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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