• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • about Dom in the Kitchen
  • contact me
  • pr & demo’s

Dom in the Kitchen Homepage

Recipes from my Lincolnshire kitchen

  • Home
  • Chicken Thighs
  • Bread
  • Cakes
  • Eggs
  • Vegetarian
  • Everything else

roast vegetables with pesto halloumi

6 August 2020 by Dominic Franks

roast veg with haloumi

I made this roast vegetables with peso halloumi because sometimes I just can’t be bothered with standing around and cooking yet I really want something tasty. This is particularly pronounced at the moment because it feels like all I’ve been doing since March the 13th is cook meals. Quite frankly I’m exhausted.  We’ve been fortunate because we have the incredible Railway Tavern in Aby across the field for the occasional meal and the rather fabulous Claythorpe Watermill for amazing homemade pizzas, all within walking distance (or I should say, staggering home distance!) and we’ve been taking advantage of these more frequently lately but I still have to be careful about being surrounded by too many folk and so this really means more meals at home.

So this is why I love this roast veg dish.  It’s simple.  So easy to assemble (the oven does all the work) and super-tasty.  I’ve included a homemade pesto but to be honest a shop bought one would work just as well.  I served this with a pesto mayonnaise which was essentially a couple of tablespoons of mayo with a teaspoon of pesto mixed in.  It was the perfect accompaniment.

The other thing I love about this dish is that it’s a ‘use any veg you love’ kinda dish.  I had potatoes, carrots and homegrown beetroot but you can really go for whatever you like.  This dish served 2 hungry grown men but I’m sure you could stretch it to 4 people… oh who am I kidding?  One teeny thing, if you’ve never eaten or roasted beetroot before then you are in for a treat, it’s such an incredible experience!

roast veg with haloumi

  • 1/2 large white onion – cut into wedges
  • 1 carrot – cut into wedges (don’t bother peeling, life is too short)
  • 3 beetroots – cut into quarters, again, don’t bother peeling them!
  • 5 potatoes – cut into wedges
  • 1 courgette – cut into wedges
  • 2 teaspoons fennel seeds
  • 2 teaspoons smoked paprika
  • 2 sprigs of rosemary
  • 2 sprigs of oregano
  • olive oil
  • salt and pepper
  • 1 packet of halloumi cheese – cut into thick sliced and halved
  • pesto (see below for recipe)

for the pesto

  • 100g pine nuts (I actually used a mix of pine and cashew nuts, walnuts also work well here.)
  • a large bunch of fresh basil – you really want an equal balance visually of pesto and nuts
  • 1 clove of garlic (add more if you like)
  • 50g fresh hard cheese (parmesan is traditional but I used strong cheddar)
  • 75ml of olive oil (this is a rough estimate, you want a smooth but liquid pesto and there are many variables to how it can turn out, so keep the oil handy)

Pre-heat your oven to 180C – you will need a large roasting tin

Lay all your chopped veg into the roasting tin, douse generously with olive oil, season well with the herbs and spices and then smoosh it all around with your hands.

Cover with foil and roast for 30 minutes.  Then remove from the oven, keep the foil on. I always do this bit in advance. (Can be done in the morning or even the night before you’re going to eat.)  It makes life easier plus it gives you more breathing space in the kitchen.

Make the pesto by either opening a jar of shop bought or whizzing all the ingredients up in a blender until you have a smoothish liquid, you may need more oil.  It will look quite rustic but taste incredible!

45 mins before you want to cook, reheat the oven to 200, remove the foil and roast in the oven for 25 mins.  Carefully remove from the oven and spoon some pesto in random spots over the veg, then lay the cheese randomly over the veg and spot some more halloumi over the top.  Roast for a final 20 mins or until the halloumi is beginning to turn golden.

Serve with a little pest mayo by combining 2 tablespoons of mayo with 1 teaspoon of pesto

roast veg with haloumi

Eat and of course, enjoy!

Share this post:

Share on Twitter Share on Facebook Share on Pinterest Share on LinkedIn Share on E-mail

Filed Under: Vegetarian Tagged With: basil, beetroot, cheese, halloumi, nuts, pesto, roast vegetables, vegetables, vegetarian

Previous Post: « rainbow mash
Next Post: gluten free zesty lemon Victoria sponge »

Reader Interactions

Related Posts with Thumbnails

Comments

  1. Desicart says

    11 August 2020 at 9:59 am

    Thank you for sharing that lovely food recipe.

Primary Sidebar

About Dom In The Kitchen

My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

  • Bloglovin
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter

Subscribe

Archives

Foodies100 Index of UK Food Blogs
Foodies100
Tweets by @DomInTheKitchen

as featured in Lincolnshire Life Magazine

Lincolnshire Life

creatively managed by

The Persuagers
Belleau Cottage

Footer

dominthekitchen

Pea, asparagus and greek yoghurt pasta bake This Pea, asparagus and greek yoghurt pasta bake

This is such a simple concept but it tastes so good.  I'm also so glad it turned out OK because I was kind of making it up as I went along. I'm usually quite confident about savoury pasta dishes where I just 'throw things into a pan' but I wasn't quite sure if my concept of blending the sauce ingredients would work.

I'd picked up some wonderful asparagus from the local greengrocer. I simply adore asparagus and usually wait until the British grown stuff comes into season but something tempted me to buy it and I'm so glad I did.  I used my fave Greek Yoghurt by @fage_uk The taste reminds me of warm Spring days and balmy Summer evenings which is exactly the vibe we all need right now.

Recipe on the website now - link in bio

#Pasta #PastaBake #Peas #Asparagus #Vegetarian #OnePotMeal #Cheese #GreekYoghurt #Food #FoodBlogger #FoodWriter
Eggs Florentine... a healthy green stew of spinach Eggs Florentine... a healthy green stew of spinach and peas with veggies sausages. 

I do love soft baked eggs nestled into something warm and healthy and this one pot meal is perfect. 

Recipe on the website: DomInTheKitchen.com

#eggs #eggsflorentine #stew #spinach #health #healthyfood #healthyeating #vegetarian #food #foodstagram #foodblogger
banana, espresso, choc-chip traybake with a purely banana, espresso, choc-chip traybake with a purely filthy caramel chocolate and condensed milk icing.

Sometimes only cake will do and I was totally craving something sickly and sweet.  This traybake hits the spot perfectly and although ridiculously ugly to look at (I mean, take your pick between the cake and me) the icing was utterly divine!

The recipe is up on the website - link in bio.

#cake #traybake #chocolate #condensedmilk #icing #bananacake #coffeecake #baking #food #foodwriter #foodblogger #DomInTheKitchen
NON-SOURDOUGH LOW-KNEAD ‘SOURDOUGH’ BREAD Now NON-SOURDOUGH LOW-KNEAD ‘SOURDOUGH’ BREAD

Now there’s a recipe title for you!  Non-sourdough, low-knead ‘sourdough’ bread.  What? Well let’s break it down shall we? This loaf is basically a cheats sourdough.  It has all the looks and attitude of a sourdough loaf but it’s not made with a sourdough starter. It also doesn’t take quite as long as a regular sourdough to make.

OK, so it doesn’t give you that classic sourdough, slightly sour taste or that glorious wide-crumbed texture but it has a stunning flavour, is gloriously light and fluffy and has that perfect crispy crust. I’ve made it a number of times and have had requests for the full recipe and method.

If you want the recipe simply click on the link in my bio and then click on the picture of the bread that pops up.

If you want to watch a cook-along method, then check out my highlights on my instagram page.

#Bread #loaf #sourdough #NoKnead #LowKnead #RyeFlour #CookAlong #Tutorial #Recipe #FoodBlogger #FoodWriter #Food #breadsofinstagram
Spicy Fish Stew Salmon and Hake go into this hot Spicy Fish Stew

Salmon and Hake go into this hot and smoky stew that is easy and quick to make... oh and is warming and delicious too. 

#fish #fishing #fishstew #stew #healthyfood #healthyeats #IfItSwimsItSlims #food #foodblogger #chilli
Fish is the Dish and I love my little fishy dishy Fish is the Dish and I love my little fishy dishy from @virginiacasaofficial. Perfect for my Spicy Fish Stew

It always surprises me the amount of people that don't like fish.  Hopefully this spicy fish stew will not only show you how delicious fish can be but also how simple it is to cook. 

For me it's about choosing the right fish and this can be somewhat daunting because there is a lot to choose from. The brilliant guys over @ishfishuk take all that hassle away from you with their brilliant ‘boat to box’ fish delivery service.  It’s just like the fruit and veg box deliveries you know and love but it’s for fish! Check out their website for more info www.ishfish.uk 

This spicy fish stew is packed with flavour and a little heat from some chilli and the wonderful @LaChinitaSmokedPaprika plus it’s a quick and easy, one-pot meal that can be on your dinner table in just over 30 minutes.

The recipe is on my website now - click on the link in my bio and then click on the pic of the fish stew that pops up!

#fish #fishstew #winterwarmer #healthyeats #fishbox #fishdelivery #freshfish #BritishFish #BritishSeafood #Salmon #Hake #Stew #Food #FoodBlogger #FoodWriter
Load More… Follow on Instagram

&copy 2010 - 2021 | All rights reserved | Website by Peckish Digital