About the Recipe
Cooking couldn't be simpler: take the vegetables you have in the fridge, dice them into roughly equal-sized pieces and add some wonderfully squeaky halloumi. The meal cooks itself in the oven and tastes really, really good!
Ingredients
2 medium sweet potatoes, cubed
 ½ small head white cabbage, cut into small pieces
 3 small beets, peeled and cut into wedges
 1 small beet, peeled and diced
 1 lime, halved
 8 oz (225 g) halloumi, cubed
 olive oil
 salt
 black pepper
Beet hummus
 1 small roasted beet
 5 tbsp (5 EL) natural yogurt
 olive oil
Alternatives
Cauliflower, parsnips, carrots, red cabbage, pumpkinÂ
Instead of halloumi: feta
Preparation
Preheat and prep
Preheat the oven to 400°F convection. Line a baking sheet with parchment and arrange the vegetables, halloumi, and limes. Keep the beet wedges separate from the other vegetables, as they’ll be used for the hummus
Season
Drizzle the vegetables with olive oil and season with salt and black pepper. Toss well to coat
Roast
Roast for 25–30 minutes, turning once or twice, until tender and well browned
Blend the hummus
Transfer the roasted beet wedges and yogurt to a blender. Season with salt and black pepper and blend until smooth. Stream in a little olive oil at the end until creamy and slightly thick
Serve
Spoon the beet hummus onto plates and top with the roasted vegetables. Squeeze the roasted lime over everything