Halloumi bake with roasted veg. 

I love cooking. I love cooking once I know what I’m doing. I love cooking with a glass of wine at the ready and some great music or radio programme playing. In a pathetic attempt to garner more eyeballs to my site I thought I’d share the occasional recipe via the blog. 

I’m getting ready to go on my hols and as much as I enjoy being elsewhere I love being at home. Cooking, drinking wine and listening to great stuff. But needs must so in celebration of great holidays I’m having a Mediterranean scran tonight. I’m a vegetarian for the most part and this is tasty as you can get : baked halloumi with roasted veg.

Ingredients, but you can use what you like really. Tomatoes, new potatoes, courgette, shallots, rosemary, thyme, chilli flakes and halloumi. There’s barely any cooking involved.

Chop the spuds in to smallish chunks and parboil them for 10 minutes or so and in the meantime heat the oven to gas mark 6 or 7. Cut the toms in half, I like the small vine ones, slice the courgette and the shallots, put them in a roasting tray with olive oil, salt and pepper, rosemary and thyme. When the spuds are done add them, fling everything together and part in the middle, like Moses and the Red Sea. Cut your halloumi in half, place the pieces on a big piece of kitchen foil, pour a bit of olive oil over them and sprinkle chilli flakes. Then do the foil up in to a parcel and place it in the roasting tin where you did your Old Testament miracle.

Bung in the oven for 30 minutes or so, stirring half way through. Eat. Go on holiday and relax.

Music by Lambchop

Recipe stolen from Nigel Slater but messed about with.