METHODPreheat the oven to 220C/200C Fan/Gas 7. Put all the vegetables in a large roasting tin. Add the olive oil and the paprika, then toss to coat. Cook in the oven for 20-25 minutes, or until the chunks of vegetables are brown.
Whisk the balsamic vinegar, lemon juice and mint sauce together and set aside.
When the vegetables are almost ready, scatter the halloumi slices on top. Return to the oven for 15 minutes until the halloumi is just starting to go brown.
Remove from the oven. Drizzle over the balsamic dressing and toss well.
Sprinkle the pittas with a few drops of water on each side and put in the oven for 3-5 minutes until puffed up. Cut in half, fill with the halloumi and vegetable mixture and serve.
A fresh and summery lunch or dinner idea – perfect served with hummus for dipping.
Serves: 4
Preparation: 35 mins
Cooking: 40 mins
4 Albert Bartlett Apache Potatoes (sliced thickly)
200g (8oz) chestnut mushrooms (halved)
1 courgette (topped, tailed and cut into 1cm slices)
1 red pepper (deseeded and cut into bite-sized pieces)
1 red onion (cut into 8 wedges)
1 tbsp olive oil
Handful of fresh thyme leaves
1 level tsp of smoked paprika
1 tbsp balsamic vinegar
1 tbsp lemon juice
1 tsp mint sauce
125g (5oz) halloumi (cut into thick slices)
4 wholemeal pitta breads