Two’s Company Simple by Orlando Murrin
Published by Ryland Peters & Small (£20)
Photography by Clare Winfeld
© Ryland Peters & Small
CAULIFLOWER & CHERRY TOMATO BAKE WITH GRILLED HALLOUMI
A colourful vegetable-based supper dish. I use an orange pepper and red cherry tomatoes, but you can mix up the colours as you wish. Use a medium-sized roasting tin or pan – mine is 20 x 30cm/8 x 12 inches. While the potatoes are in the oven, I prepare the cauliflower, chickpeas, garlic, tomatoes and crushed chillies, piling them all into a bowl, ready for the whole lot to be tipped in in step two. The leftover halloumi can be frozen.
Serves
2
Ingredients
- 250g new potatoes, halved
- 1 red onion, cut into wedges
- 1 orange pepper, deseeded and sliced
- 1 tbsp olive oil
- ½ small cauliflower, broken up into small florets, or romanesco (you will need about 200g)
- ½ a 400g can chickpeas, drained and rinsed
- 2 garlic cloves, sliced thinly
- 125g cherry tomatoes
- a good pinch of crushed chilli flakes
- ½ a 250g halloumi block, sliced thinly
- 2 tbsp toasted walnuts, chopped, to serve
Method
Put the potatoes, onion and pepper in a roasting tin or pan, toss with the oil and seasoning and roast at 160C fan/180C/350F for 25–30 minutes, till the potatoes are beginning to soften. Stir halfway through. (There is no need to preheat your oven but it will save you five minutes if you do.)
Stir in all the remaining ingredients except the halloumi and walnuts, season well and return to the oven to bake for another 30 minutes, till brown and tender.
Preheat the grill about five minutes before you wish to eat. Pat the halloumi slices dry with kitchen paper towels and lay it on the surface of the vegetables. Grill for 4–6 minutes till the halloumi is golden. Serve scattered with the toasted walnuts and eat immediately, while the halloumi is still hot and melty.
