I realised the other day, whilst I was looking back to see the last time we'd had sweet potato and halloumi casserole, that I'd cruelly and meanly ignored Bryony's request for the recipe. I have no excuse, apologias Bryony, I hope it's better late than never...
Sweet Potato & Halloumi Casserole
10 shallots, peeled and halved
1 red pepper, sliced
1 leek, sliced
30 cherry tomatoes
10 green olives
1 pack of halloumi, thickly cut into chunks
2 sweet potatoes, cubed
10 new potatoes, halved
150-200ml veg stock
1-2 tablespoons of pesto
2 chopped chillis
1. Preheat the oven to 200C;
2. In an ovenproof casserole, fry the onion, leek and pepper until just soft;
3. Add the tomatoes, olives, halloumi and potatoes, pour over the stock and stir in the pesto and chilli;
4. Put in oven and cook for 40 minutes, serve with rice or crusty bread.
I tend to use whatever veg is around really, i've done it with carrots and the other night when I left out potatoes I replaced them with butternut squash. I think because the pesto, olives and halloumi have such strong flavours, you've got some scope to go a bit experimental.