Nadiya Hussain’s Roast Trio of Cheeses
Switch up your Sunday roast with Nadiya's trio of cheeses; melted and golden feta, burrata and halloumi are combined with roasted vegetables and pomegranate seeds for a vibrant centrepiece dish.
From the book
Let’s just forget the traditional roast dinner for a moment please and celebrate the fact that here we are roasting three cheeses! These three different types, marinated and baked with vegetables, make for a delicious all-in-one-tray roast that is perfect for a simple yet delicious meat-free dinner. As if the baking of three cheeses isn’t enough, they are drizzled and doused with bags of flavour.
|500g||new potatoes, halved|
|3||red onions, quartered|
|For the cheeses:|
|1 tbsp||chilli flakes|
|1 tbsp||dried thyme|
|3 tbsp||balsamic vinegar|
|A good pinch of||salt|
|1||lemon, zest and juice|
|1 tbsp||pomegranate molasses|
|A handful of||fresh parsley leaves|
You will need: a roasting tin.
Preheat the oven to 220°C/fan 200°C.
Put the halved potatoes and a drizzle of oil into a roasting tin and roast for 10 minutes while you prep the other ingredients.
To marinate the cheeses, take the halloumi and feta and score/ hedgehog both the tops without cutting all the way through.
Into a bowl add the oil, chilli, thyme, balsamic, salt, lemon zest and juice and the molasses and mix through. Add the three cheeses, cover in all that flavour and set aside.
Take your tin with the potatoes out of the oven, add the padron peppers and red onion and toss in the oil. Season and bake for 15 minutes.
Take out and make room in the centre, add the three cheeses, drizzle over the marinade, then bake for another 15 minutes.
Take out, sprinkle over the parsley, molasses and pomegranate seeds, and it’s ready to serve.