15 min preparation time
2 large sweet potatoes (peel and cut into 2cm x 1 cm wedges)
2 red onions (cut into 3 cm wedges)
2 large aubergines (cut into 2cm x 1 cm wedges)
300 – 400g of Halloumi (cut in slices)
1 tbsp za’atar
2 gloves of garlic
2 tbsp roughly chopped flat-leave parsley
Maldon sea salt and black pepper
3 ½ tbsp tahini paste
Salt & Pepper
1 tsp of cayenne pepper
Juice of ½ lemon
1 large garlic clove, cut into small pieces or crushed
Preheat the oven to 210 degrees. Put the sweet potatoes, onions, and aubergines plus 2 gloves of garlic on a large baking sheet. Drizzle salt and pepper and olive oil over the mix and toss well. Put the mix in the oven and leave in there for 25 to 30 minutes.
While the vegetables are roasting in the oven, you can make the sauce: place the tahini in a small bowl along with the lemon juice, garlic and spices. Add 3 to 5 tablespoons of water and whisk to give it the consistency of thick honey; adding more water or tahini if necessary.
When ready take the vegetable mix out of the oven and cover it with slices of halloumi and put it back into the oven for another 3 to 5 minutes until the cheese is melted and golden brown.
To serve, sprinkle the tahini sauce plus za’atar and parsley over the vegetables and cheese platter.
Note: I used Ottholenghi’s recipe ‘Roast butternut squash and red onion with tahini and za’atar’ from his cookbook Jerusalem for inspiration.