INGREDIENTS:

• 1 large potato
• 1 large red potato
• 1 red onion
• 1 yellow pepper
• 1 red pepper
• Half head of garlic
• 60ml olive oil
• 1 kg halloumi cheese, sliced as thinly as you can

METHOD:

Preheat the oven to 200C.

Chop the potato and the red potato into roughly 1cm cubes. Peel and halve the red onion and then cut each half into four to six segments. Seed the peppers and cut into 1cm squares. Separate the cloves of garlic.

Place all ingredients into an oven-proof casserole or roasting dish and, using your hands, give the vegetables a good coating of olive oil.

Season with pepper, but no salt as the cheese will add salt to the dish. Cook for 45 minutes or until all vegetables are cooked through.

Remove dish from the oven. Turn the oven up to maximum and place thin slices of cheese on top of the vegetables.

Put dish back into the very hot oven or under the griller until the cheese has melted and turned slightly brown on top, about five to 10 minutes.

Serve out of the roasting pan.

SERVES: Four

TIME: One hour, 10 minutes