Ingredients

Method

• olive oil, for rubbing
• sea salt and freshly ground black pepper
• 800 g mix of baby vegetables
• 250 g small shallots
• 3-4 fresh green garlic bulbs, halved
• handful of fresh oregano sprigs
• 220 g halloumi cheese
• rocket, to garnish
• crusty rolls, for serving

Method

Ingredients

Preheat the oven to 200°C.
Oil and season the vegetables, shallots and garlic before spreading them out on a baking tray. Scatter with the oregano sprigs, then roast for 20 to 30 minutes, or until the vegetables are tender.
Meanwhile, cut the cheese into strips, then arrange on a baking tray lined with baking paper. Bake for 5 minutes, or until starting to melt.
Turn the vegetables onto a serving platter, add a few tufts of rocket and serve with the hot baked cheese and crusty rolls.
Leftovers? Make a salad of the vegetables, adding extra rocket, crumbled feta and an olive oil and red-wine vinegar dressing.

TASTE’s take:
Baby beetroots are lovely in this dish, but will take longer -  at least 40 minutes - so start them earlier.