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Preparation time
less than 30 mins
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Cooking time
10 to 30 mins
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Serves
Serves 2–4
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Dietary
Vegetarian
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By Matt Tebbutt
From Saturday Kitchen[row]
Ingredients
For the roasted vegetables and halloumi
- 250g/9oz halloumi, cut into chunks
- 1 sweet potato (or potato), peeled and cut into chunks
- 1 aubergine, cut into chunks
- 6 sprouting broccoli spears
- 2 tbsp vegetable oil
- salt and freshly ground black pepper
For the curry sauce
- 1 tbsp vegetable oil
- 1 carrot, peeled and roughly chopped
- 1 onion, finely chopped
- 3 garlic cloves, chopped
- 1 knob fresh root ginger, peeled and grated
- 2 celery sticks, chopped
- 2 tbsp Madras curry powder
- 1 eating apple, peeled, cored and finely chopped
- 500ml/18fl oz vegetable stock (or chicken stock)
For the dressing
- 2 tomatoes, finely chopped
- 1 red or green chilli, chopped
- 1 knob fresh root ginger, peeled and grated
- 1 tsp coriander seeds, toasted and crushed
- 1 lime, juice only
- salt and freshly ground black pepper
Method
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To make the roasted vegetables and halloumi, preheat the oven to 220C/200C Fan/Gas 7. Place the halloumi, sweet potato, aubergine and broccoli spears in a roasting tin and toss in the oil. Season with salt and pepper. Roast in the oven for 25 minutes or until coloured and softened.
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To make the curry sauce, heat the oil in a saucepan and sweat the vegetables for 10 minutes, or until softened. Add the curry powder, apple and stock and simmer for 20 minutes until all the vegetables are softened and the sauce is reduced. Blend to a smooth sauce with a blender or in a food processor. Pass the sauce through a sieve if you prefer a very smooth texture.
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To make the dressing, mix the tomato, chilli, ginger, coriander seeds and lime juice together in a bowl and season with salt and pepper. Toss the roasted vegetables and halloumi in this dressing. Place the curry sauce in the bottom of a serving bowl and top with the roasted vegetables and halloumi. Serve immediately.