This is a lovely, summery low-carb dish with the squash and sweet potato proving a filling alternative to pasta. Another added advantage, of course, is that they have less impact on my blood sugars. Be generous with the zingy, herby, lemony drizzle as it adds a delightful kick of flavour.
Increase the quantities of roasted veg below and cook up a batch of handy packed lunches for the week. The basil and mint drizzle will last for a few days in a sealed jar and is also delicious over steamed greens or with meat.
Ingredients (serves 2)
- 1 each of red / orange / yellow peppers
- 1 sweet potato
- 1 small butternut squash
- 4 baby aubergines
- 1 medium courgette
- 6 slices of Halloumi
- A large handful of basil
- A medium handful of mint
- Juice of 1/4 lemon
- 3 tablespoons olive oil
- 1 small clove of garlic
- Black pepper to season
- Preheat the oven to 200 / 180 (fan) / Gas mark 6.
- Slice the aubergines lengthways, sprinkle with salt to draw out the moisture and leave them to one side for 20 minutes or so.
- Dice the sweet potato and butternut squash into similarly sized pieces, around 1 inch long. There’s no need to peel these, just give them a quick rise and remove any moldy bits if required. Place in a large roasting tray, drizzle with oil and add to the oven for 15 minutes.
- Meanwhile slice the courgette and peppers into large chunks around 2 inches long.
- Once the sweet potatoes and squash have started to brown off a bit, dust the salt off the aubergine with some kitchen roll and add them to the roasting tin, along with the peppers and courgettes.
- Drizzle a bit more oil over the veg, toss together so they’re nicely coated and return to the oven for around 40 minutes or until the veg are nicely crisp and roasted.
- While these are cooking make the basil drizzle: De-stalk, rinse and dry the herb leaves then place them together on a board and chop. Add them to a bowl, along with the olive oil and a squeeze of lemon. Crush and finely chop the garlic clove, add to the bowl, combine with the herbs and oil and season with a little pepper.
- With 5-10 minutes to go on the veg, warm a medium frying pan on the hob and slice 6 pieces of halloumi, around 0.5cm thick.
- Add the cheese slices to the warm pan and fry each side for a minute or so, until golden brown.
- When the vegetables are done, serve with the halloumi on top and drizzle a generous amount of the herby sauce to finish.