Roast Vegetables and Rooster Potatoes
with Halloumi Cheese and Spinach
recipe for Roast Vegetables and Rooster Potatoes
with Halloumi Cheese and Spinach comes from Albert Bartlett
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 potatos unique texture
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
to make Roast Vegetables and Rooster Potatoes
the oven to 190°C / gas mark 5.
Put the aubergine, red peppers, courgettes and potatoes
into a roasting tin.
the olive oil over them and add a sprinkling of salt.
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.