I’m sure right now we’re all in a position where we’re staring deep into the souls of our fridges and asking for answers.
Now you may not find the cure to Coronavirus lurking behind that ketchup bottle and scraggly onion, but I’m almost certain you will find the ingredients you need to fling together a decent meal.
This recipe is hardly a recipe at all.
It came together because I had the bulb end of a butternut squash peeking in my drawers and some odd bits of veg here and there, but not enough of any one thing to create a whole meal.
So this recipe is yours to scribble on top of.
Make use of whatever you have lying about your fridge but keep in mind the harder and thicker the veg, the smaller or thinner you need to slice it in order to help it cook the same time as your other softer veg.
The moral of my story here is: everything is good draped in cheese and pesto.
Alas, I did not make the pesto you see picture here, however I do often make my own and like to use this Dry Roast Peanut Pesto as my favourite.
Preheat the oven to 200c.
Slice up a butternut squash into thin slices and fling them into a roasting tray.
Follow this with a sliced up leek or onion and a handful of sprouts (don’t ask, I had them randomly in my fridge).
Take a vacuum pack of beetroot and drain them. Slice up a few and fling them in the tray.
Cover the tray’s contents with olive oil, salt, pepper, some oregano and grate over the zest of one lemon.
Slip them in the oven for 40 minutes.
After this time, take the veg out of the oven and let sit for 10 minutes to cool slightly while you fry your halloumi, which is as simple as slicing a block of halloumi into thin strips and dry frying them for about 1 or 2 minutes each side until they’re nice and charred.
Plate up the veg, drape over the halloumi and spoon over big generous globs of pesto.