Cyder Roasted Vegetables with Halloumi Cheese

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Cyder Roasted Vegetables with Halloumi Cheese

Serves: 4


Method →
  • Ingredients:
  • 150ml/ ¼pt Organic Cyder
  • 4 tbsp olive oil
  • 2 tbsp wholegrain mustard
  • 2 tbsp clear honey
  • A few sprigs fresh thyme
  • 675g/l ½lb butternut squash
  • 450g/1lb baby new potatoes
  • 2 red onions, sliced
  • 4 garlic cloves, peeled
  • Salt and ground black pepper
  • 1 red pepper, deseeded
  • 2 courgettes, sliced
  • 225g/8oz halloumi cheese, sliced


Preheat the oven to 200˚C (Gas Mark 6)
1. Place cyder, half the oil, wholegrain mustard and honey in a small pan. Pull the leaves off the thyme sprigs and reserve, and then add the stems to the cyder mixture. Bring to the boil, then simmer for 5 minutes or until the mixture is syrupy. Discard the thyme sprigs. Stir in the thyme leaves and set aside.
2. Use a potato peeler to remove the skin from the squash, then cut in half and remove the seeds. Cut the flesh into large chunks and place in a large roasting tin. Add the potatoes, onions, garlic and remaining oil, season and toss well. Roast for 15 minutes.
3. Add the pepper and courgettes to the tin with the cheese and cyder mixture. Stir well, season, then bake for a further 20 minutes or until the vegetables are tender and cheese is slightly charred at the edges. Serve hot.

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