Roast Mediterranean Veg with Halloumi and Hommus

Pic not of recipe

Ingredients

• 2 x Eoss Hommus Dips

• Marlo Organic Haloumi

• 2 Zuchini

• 1 Punnet cherry tomatoes

• 1 red capsicum

• 1 red onion

• Broccoli

• Sweet Potato

• 4 cloves Garlic

• I lemon

• 2 tbsp Olive Oil*

  *Not included: Olive Oil.

  Goes well with: Fresh herbs of choice, flatbread or turkish bread.

Method

1. Preheat the oven to 200C. Line two oven trays with foil or baking paper. Slice halloumi into 1cm pieces. Cut the onion into thin wedges, and remaining veg - except tomatoes - into chunks approx 3cm.

2. Toss all the veggies, except the tomatoes, with 1 tbsp olive oil, season with salt and pepper and spread on lined oven trays. Roast for 15 mins.

3. Take trays out, toss veg, and add the tomatoes and halloumi slices. Roast for another 15 minutes or until the tomatoes start to burst and release juice, and the halloumi is turning golden.

4. Remove veg from the oven and squeeze over half a lemon. Divide the hummus among 4 shallow bowls and top each with an equal portion of the roasted vegetables reserving the garlic cloves.

5. Squeeze the garlic cloves out of their skins and mash into the juices left in the baking dish and stir it through. Spoon over the bowls and serve with remaining lemon half cut into 4.