I always like the challenge of looking into the fridge and seeing what I can muster up. This recipe was created by roasting the contents of my fridge. It can be used as a side dish with a big hunk of meat or as a lovely warm salad. It does take an hour to cook but it’s worth it. The beetroot colour oozes into the cheese and bacon and makes it a feast for the eyes too.
Oven: Gas mark 220 deg C
2 Sweet Potato
Haloumi cheese 4-5 thick slices
3 strips of bacon
Few teaspoons of rosemary (thyme, sage etc work just as well)
2 cloves of garlic, don’t bother pealing or anything, just hide it under the veggies
Dollop of coconut oil
Preheat the oven, add the dollop of coconut oil, Rosemary and garlic to a roasting tin, put in the oven for 5 minutes.
Meanwhile, chop all of the vegetable into chunky shapes. Add to the pan of hot oil and coat the oil though all of the uncooked vegetables. Pop in the oven for 30 minutes.
Add the ripped up haloumi bacon and give a quick shake.
Take out when all the vegetables are cooked, bacon crispy and haloumi golden.