Shoulder Season Vegetable Roast
Well balanced vegetable roast with halloumi, lupini beans and herbal chermoula.
Ingredients
- 1 small butternut squash
- 1 bunch Hakurai turnips
- 1 small red onion
- 1 red pepper, cored
- 2 cups cauliflower florets
- 1/2 head radicchio
- 1/3 cup olive oil
- 3 tbsp lemon juice
- 1 1/2 tsp grated lemon zest
- 3/4 tsp dry oregano
- 1/4 tsp ground coriander
- 1/4 tsp dry thyme
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp chili flake
- 1 cup shelled lupini beans
- 4 ounces Halloumi cheese, cut in 3/4-inch cubes
- 1/4 cup cilantro, chopped
- 2 tbsp parsley, chopped
- 3 tbsp pitted Kalamata olives, chopped
Instructions
- Cook the wheat berries according to package directions. Drain and cool.
- Place two oven racks such that one is in the upper third of the oven, the other in the lower third. Preheat the oven to 400 degrees F. Peel the butternut and scrape out the inner seeds. Cut into 3/4-inch cubes. Cut the red pepper, onion and radicchio into similar sized pieces. Halve the turnips. Split the squash, turnips and cauliflower in two, then spread onto 2 large lightly oiled sheet pans.
- Whisk together the olive oil, lemon juice and zest, and all the herbs. Add 2 tablespoons of this dressing to the root veggies on the sheet pans and toss to coat. Roast both pans in the hot oven for 20 minutes.
- Combine the red pepper, onion and radicchio, the lupini beans and halloumi in a bowl with 1 tablespoon of the dressing. Reserve the remaining dressing. Remove the sheet pans from the oven and add this vegetable combination to the pan, splitting them evenly between the pans. Return to the oven and roast for an additional 15 minutes.
- Mix the reserved dressing with the cilantro, parsley and olives. Remove the vegetables from the oven and turn into a large mixing bowl. Pour in the herb dressing, then add the cooked wheat berries and stir to combine. Serve.