- 2 carrots
- 250g Jersey Royal new potatoes
- 1 chilli
- 2 beetroot
- A thumb of turmeric
- 2 tsp cumin seeds
- 1 tsp garam masala
- 200g halloumi
- 2 tbsp balsamic vinegar
- 100g watercress
- 2 tbsp rapeseed oil
- Sea salt & black pepper
- 1.
Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub, trim and halve the carrots. Chop into 1cm-thick chunks. Scrub the Jersey Royals and halve or quarter. Finely chop the chilli, discarding the seeds and pith for less heat. Scoop them all into a large roasting tin.
- 2.
Peel the beetroot and chop into chunks to match the carrots. Peel a thumb of turmeric and grate it. Add them to the tin. Beetroot and turmeric like to stain things, so wash your chopping board up straight away and wear an apron to protect your clothes.
- 3.
Add the cumin seeds and garam masala to the tin with a pinch of salt and pepper. Drizzle over 1 tbsp oil. Turn to coat the veg in the oil and spices. Roast for 20 mins, till just tender.
- 4.
Meanwhile, drain the halloumi and chop or tear it into bite-sized chunks. After 20 mins, add the halloumi to the roasting tin. Roast for a further 15 mins till the veg are cooked through and the halloumi is lightly browned.
- 5.
Whisk the balsamic vinegar with 1 tbsp oil and a little salt and pepper. Pick any really thick stalks out of the watercress. Pop the watercress into a salad bowl.
- 6.
When the veg and halloumi are cooked, take them out of the oven and add to the watercress. Drizzle over the dressing. Toss to mix. Serve straight away.
