Winter Vegetable & Halloumi Tray Bake

Recipe by: @Perthmunchkin

Winter is a wonderful time to year to cook. All those lovely hearty dishes to keep us going. A new favourite winter warmer of mine is a WA Winter Vegetable Tray Bake with the delicious addition of Quindanning Buffalo Halloumi and finished with a honey harissa drizzle.

Quindanning Buffalo have WA’s only Riverine buffalo herd, which produces rich, creamy milk that's also naturally high in A2 beta-casein. All their products, milk, yoghurt and cheeses, are crafted in small batches, guided by respect for the animals, the land, and the European lineage that makes their herd genuinely unique.

Serves: 4

 

INGREDIENTS

Tray Bake:

• 400g Quindanning Buffalo Halloumi, sliced 1cm thick

• 400g sweet potato, peeled and cut into 3cm chunks

• 300g carrots, peeled and cut into batons

• 300g cauliflower, cut into florets

• 200g Brussels sprouts, halved

• 200g yellow squash, halved

• 1 leek, white and pale green parts, sliced into rounds

• 1 red onion, cut into wedges

• 4 tbsp olive oil

• 1½ tsp ground cumin

• 1½ tsp smoked paprika

• 1 tsp ground coriander

• 3 garlic cloves, minced

• Salt and freshly cracked black pepper

Harissa Honey Drizzle:

•        2 tbsp harissa paste

•        2 tbsp honey

•        1 lemon, juice and zest

To Finish:

•        60g kale leaves, stems removed, torn

•        15g fresh flat-leaf parsley, roughly chopped

•        100g Quindanning Buffalo Yoghurt (to serve)

METHOD

1. Preheat oven to 210°C (190°C fan forced). Line a large deep-sided baking tray with baking paper, use two trays if needed to avoid overcrowding.

2. Add sweet potato, carrots, cauliflower, Brussels sprouts, leek, and red onion to a large bowl. In a separate bowl combine the dry spices, garlic and olive oil and drizzle over veggies. Season well with salt and pepper. Toss to coat evenly and spread across the tray in a single layer.

3. Roast for 30 minutes, turning once halfway, until golden and caramelised at the edges.

4. While the vegetables roast, whisk together harissa paste, honey, and lemon juice and zest. Set aside.

5. Remove the tray from the oven. Tuck kale among the vegetables. Place halloumi pieces on the top of the veggies. Drizzle half the harissa honey over everything.

6. Return to the oven for a further 12–15 minutes, until the halloumi is starting to golden and the kale is crisp at the edges.

7. Drizzle over the remaining harissa honey. Scatter parsley on top. Serve immediately with a dollop of yoghurt on the side.

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This is either a delicious side, or why not make it a meal with some fresh bread on the side?