Winter is the perfect time for comfort food to warm us up! This warm medley will have you covered, with naturally caramelised roasted veggies, rich and creamy haloumi, and added for an extra depth of flavour, olives & sardines. 

These are just some ingredients I've used - you can play around with other ingredients and create balance with the 5 tastes in mind. 

* Preheated oven 165C 

* Serves 4-6 depending on whether you decide to serve other sides. 

Ingredients

  • 1/2 head of cauliflower cut into small even sized florets
  • 1 cup of brussels sprouts removing core and outer leaves. If they are large in size, cut in half. 
  • 3 medium sized zucchinis cut into even chunks ( similar size to florets)
  • 1 fennel with outer hard leaves removed, and cut into 4-5 long slices. 
  • 3 whole garlic cloves, skins removed. 
  • 1/2 cup of whole cherry tomatoes
  • Large pinch Himalayan salt
  • Large pinch of pepper
  • 1 teaspoon of dried oregano
  • 3 teaspoons of olive oil
  • 1 small tin of sardines
  • 1 small packet of haloumi sliced into thick even strips
  • 2 tablespoons of black olives, pips removed
  • 1 large pinch of zest and juice from one small lemon
  • 1/4 cup of roughly torn parsley leaves, stems removed. 

 

Method

Once the cauliflower florets, brussels sprouts, zucchinis, fennel and garlic are washed and cut, par boil in a large saucepan with enough water to cover for approx. 5 mins, or until just soft. 

Remove, drain and transfer to a baking tray lined with baking paper. 

Add tomatoes, spices, and drizzle with oil.

Bake for approx. 40 mins or until golden and soft. 

While veggies are baking, remove, drain & slice sardines in half and discard any bones etc.

About 5 mins before veggies finish their cooking time, begin to cook the haloumi in a warm fry with a small amount of oil.

Toss them frequently until they become golden. Drain & cover with absorbent paper until required.

Remove veggies from oven, and transfer to a serving dish.

Immediately scatter sardines, haloumi and olives over veggies, finishing with zest and a squeeze of juice from lemon, and parsley leaves.

This is a delicious dish, particularly when the haloumi is still hot (as it can harden somewhat if left to cool). 

Enjoy!