Roasted Vegetables and Halloumi Quinoa

Updated at: Wed, 16 Aug 2023 21:09:59 GMT

Step 1

Preheat the oven to 220°C (fan 200°C/gas mark 7).

Step 2

Add all the vegetables to a large roasting dish. Drizzle the balsamic vinegar and Worcestershire sauce over them. Coat them with low-calorie cooking spray and sprinkle the oregano, basil and garlic granules on top.

Step 3

Place the roasting dish in the middle of the hot oven for 25 minutes. Turn the vegetables, spray with more low-calorie cooking spray and cook for another 20 minutes. When it's ready the vegetables should be cooked through but still hold their shape, deeper in colour and crispy at the edges but not burnt.

Step 4

Meanwhile, cook the quinoa according to the packet instructions. Though it looks similar to couscous, quinoa needs takes longer to cook on the hob. Add the stock cubes to the quinoa when you add the water to cook it. When the quinoa is cooked, fluff it up with a fork and stir in the lemon juice.

Step 5

When the roasted vegetables are done, take the tray out of the oven and mix the quinod into it. Season with salt and pepper to taste. Lay the halloumi slices on the top of the vegetable-quinoa mix and place the tray back into the oven for 5 minutes, until the halloumi has melted. Remove from the oven and serve.

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