Double Potato and Halloumi Bake

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Double Potato and Halloumi Bake

 

1 large sweet potato

1 large red, firm potato

1 red onion

1 yellow pepper

1 red pepper

1/2 head of garlic

4 tbsps. olive oil

black pepper

4 1/2 ounces halloumi cheese, sliced as thinly as you can

 

Preheat the oven to 400 degrees.

Cut the sweet potato into rough 1 1/2-inch cubes and the red potato slightly

smaller (1-inch cubes) as the sweet potato will cook more quickly. Halve the red

onion, then cut each half into 4 to 6 segments, discarding any tough outer skin.

Seed the peppers and cut into 1-inch squares, and separate the cloves of garlic.

Put everything into a 2-quart ovenproof casserole or whatever you want to use

(it should be big, otherwise use two dishes) and, using your hands, give the

vegetables a good coating of olive oil. Season with black pepper, but no salt as

the cheese will make it salty (and anyway, the salt will make water leach out).

Cook for 45 minutes, by which time the vegetables should be cooked through and

here and there tinged with brown. You'lll need to turn the oven up to maximum or

light the broiler for the end game: so place the thinly sliced cheese on top of

the bake, and put it back in the very hot oven or under the broiler until the

cheese has melted and turned

slightly brown on top, about 5 to 10 minutes. Serve straight out of the

roasting pan.

Yields 2 to 3 servings.

 

 

 

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