Halloumi with roast veg recipe


  1. Preheat the oven to 200ºC fan oven/220ºC/gas 7.
  2. Place all the vegetables on a large roasting tray. Sprinkle with the spices, oil and salt and pepper.  Mix everything together and spread out the veg evenly on the tray. Place in the oven for 30 minutes until the veg is nicely browned.
  3. Meanwhile place the couscous in a bowl and add 2 mugs of boiling water and the tablespoon of stock. Cover with a plate or some cling film and leave for 5 minutes. The water should be absorbed.
  4. Heat the 1 tablespoon of oil in a frying pan and fry the holloumi until it is lightly browned on both sides. Remove from the pan and place on some kitchen paper.
  5. Once the veg is cooked add to the couscous, lemon juice, almonds and parsley and gently mix together. You might need to transfer to a large bowl to fit everything in.
  6. Serve with the halloumi.


  • 2 courgettes, cut into 2cm chunks
  • 1 aubergine, cut into 2cm chunks
  • 1 red pepper, roughly chopped
  • 8 cherry tomatoes, halved
  • 8 mushrooms, quatered
  • 1 teaspoon paprika
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 3 tablespoons olive oil
  • salt and pepper
  • 1 mug couscous
  • 1 tablespoon concentrated veg stock
  • juice of a lemon
  • 2 tablespoon flaked almonds
  • 1 tablespoon freshly chopped parsley or basil
  • 1 tablespoon olive oil
  • 250g pack of halloumi cheese, sliced







prep time

25 Minutes

cook time



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