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Roast Vegetables and Rooster Potatoes with Halloumi Cheese and Spinach

This recipe for Roast Vegetables and Rooster Potatoes with Halloumi Cheese and Spinach comes from Albert Bartlett (www.albert-bartlett.co.uk).

Albert Bartlett is Britain's leading grower and packer of potatoes. A family business for more than fifty years, they are fiercely committed to natural farming with minimum interference.

The whole operation represents a model of Integrated Crop Management and several industry accreditations have come the company's way as a result.

They not only agree planting, and agronomy with their growers, but also irrigation, harvesting and storage. They monitor insect activity to minimise the use of pesticides and use advanced technology to conserve water and lessen impact on the environment.

This is just one of a range of recipes created to take advantage of the Rooster potato’s unique texture and flavour.

Ingredients for Roast Vegetables and Rooster Potatoes

1 Aubergine, cubed
2 red peppers, diced
2 Courgette, chunks
2 Rooster potatoes, wedges
2 tbsp Olive oil
3 beetroots, all ready cooked, large slices
200g Halloumi, slices
1 Lemon juice
Handful of chopped mint
Salt and black pepper
100g Spinach

How to make Roast Vegetables and Rooster Potatoes

  • Preheat the oven to 190°C / gas mark 5.
  • Put the aubergine, red peppers, courgettes and potatoes into a roasting tin.
  • Drizzle the olive oil over them and add a sprinkling of salt.
  • Roast in the oven for 45 minutes.
  • When the vegetables are roasted, add the beetroot and slices of halloumi cheese. Place under a preheated grill until the cheese is soft.
  • Finally mix lemon juice and chopped mint together and season with salt and pepper. Pour over the roasted vegetables and serve with spinach leaves mixed through.

Serves 4

www.albert-bartlett.co.uk

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