Honey-roasted Sweet Potato and Squash with Halloumi and Basil Oil
User Reviews
5
2 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
55 mins
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Total Time
1 hr 5 mins
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Servings
3 -4 servings
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Cuisine
Vegan
Honey-roasted Sweet Potato and Squash with Halloumi and Basil Oil
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 100 g halloumi cheese cut into small cubes, 3.5oz
- 4 garlic peeled and sliced thinly, large cloves
- 2-3 sweet potato cut into large wedges, large
- 2 red chilies sliced into thin rounds
- 1 butternut squash seeds removed, cut into wedges, small
- 3 tbsp honey runny
- 2 tbsp olive oil
- 1 tbsp sesame oil toasted
- mixed seeds pumpkin, sunflower, linseed, handful
- salt freshly ground, to season
- black pepper freshly ground, to season
- 2 handfuls fresh basil leaves
- 2 tbsp olive oil virgin
- 2 garlic peeled, cloves
Instructions
- Preheat the oven to 180C | 350F.
- Rinse the sweet potatoes, pat them dry and cut into large wedges. Do the same with the squash.
- Put the wedges on a tray and then drizzle with the honey, olive and sesame oil. Toss everything together so that they are coated in the oil. Season with salt and pepper, add the garlic and chillies and roast in the oven for 45 minutes. Check on them once or twice and toss them round a bit.
- Once the vegetables are fork tender, add the cheese and roast for a further 10 minutes or until it starts to melt.
- Put the basil leaves, garlic, and oil in a mini chopper or blended and blitz until smooth. Drizzle the basil oil over the dish and scatter with the mixed seeds. Serve with quinoa or couscous.
Notes
- You can use feta cheese or kefalotyri instead of the halloumi. A little fresh spinach mixed in at the end so it wilts is a great addition.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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