Ingredients
Roasted Vegetables and Halloumi
- 2-3 cups cauliflower florets (about 1/2 of a large head)
- 2-3 cups cubed butternut squash (about 1/2 of a small squash or 1/4 of a large one)
- 1 red onion, sliced
- 1 cup baby tomatoes
- 8 oz halloumi, cubed
- 1 tbsp ras el hanout
- 1 lemon, zest and wedges
- Olive oil (for roasting)
- Salt and pepper, to taste
Garlic Yogurt Sauce
- 1 cup Greek yogurt
- 1 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 small clove garlic, crushed (preferably smooth)
- Salt, to taste
Instructions
- Preheat Oven: Preheat your oven to 200°C (400°F) to prepare for roasting the vegetables and halloumi.
- Prepare Vegetables: In a large roasting dish, combine the butternut squash cubes, cauliflower florets, and sliced red onion. Drizzle with olive oil and sprinkle with ras el hanout spice. Mix thoroughly to coat all pieces evenly. Season with salt and pepper to taste.
- Initial Roasting: Place the roasting dish in the oven and cook for about 20 minutes. The cauliflower should begin to brown and the squash will start to soften, though it won’t be fully cooked yet.
- Make Garlic Yogurt Sauce: While the vegetables roast, whisk together Greek yogurt, extra virgin olive oil, fresh lemon juice, crushed garlic, and salt in a small bowl until smooth. Set aside to allow flavors to meld.
- Add Halloumi and Tomatoes: After 20 minutes, remove the roasting dish from the oven. Add the cubed halloumi cheese and baby tomatoes to the pan. Toss gently to coat them in the spiced oil; add a little extra olive oil if necessary.
- Final Roasting: Return the dish to the oven and roast for another 20 minutes, or until the halloumi is nicely browned and the vegetables are tender.
- Finish and Serve: Remove from the oven, zest lemon over the top for freshness, and serve with lemon wedges for squeezing alongside the garlic yogurt sauce.
Notes
- Ras el hanout is a North African spice blend—adjust quantity to your taste if you prefer milder or spicier flavors.
- If you do not have halloumi, you can substitute with another firm cheese suitable for grilling, like paneer or firm tofu (note the flavor differences).
- The garlic yogurt sauce can be made ahead and refrigerated to let flavors develop.
- For a vegan version, omit the halloumi and replace Greek yogurt with coconut or plant-based yogurt.
- Make sure to use a roasting dish or oven-safe pan large enough to accommodate all ingredients in a single layer for even cooking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
