| CYDER ROASTED VEGETABLES WITH HALLOUMI CHEESE
Aspall Organic Suffolk Cyder
Preparation: 10 minutes
Cooking: 40minutes
Serves: 4
Ingredients:
150ml/ ¼pt Organic Cyder
4 tbsp olive oil
2 tbsp wholegrain mustard
2 tbsp clear honey
A few sprigs fresh thyme
675g/l ½lb butternut squash
450g/1lb baby new potatoes
2 red onions, sliced
4 garlic cloves, peeled
Salt and ground black pepper
1 red pepper, deseeded
2 courgettes, sliced
225g/8oz halloumi cheese, sliced
Cooking Instructions
- Place cyder, half the oil, wholegrain mustard and honey in a small pan. Pull the leaves off the thyme sprigs and reserve, and then add the stems to the cyder mixture. Bring to the boil, then simmer for 5 minutes or until the mixture is syrupy. Discard the thyme sprigs. Stir in the thyme leaves and set aside.
- Preheat the oven to 200ºC/Fan 180ºC/Gas Mark 6. Use a potato peeler to remove the skin from the squash, then cut in half and remove the seeds. Cut the flesh into large chunks and place in a large roasting tin. Add the potatoes, onions, garlic and remaining oil, season and toss well. Roast for 15 minutes.
- Add the pepper and courgettes to the tin with the cheese and cyder mixture. Stir well, season, then bake for a further 20 minutes or until the vegetables are tender and cheese is slightly charred at the edges. Serve hot.
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