Method
- Pre-heat the oven to 200 fan. Chuck the squash, cauliflower, tomatoes, peppers, onions, aubergine and garlic into an oven tray. Drizzle over 4 tbsp of the oil and add plenty of salt and pepper. Toss together and roast for 40-45 minutes or until tender and a little charred.
- Transfer the veg to a large saucepan. Squeeze out the garlic and add the tomato puree, ras el hanout, ground ginger, coconut milk, veg stock and coriander. Grab yourself a stick blender and blitz until smooth. It should be nice and thick. I loathe a thin soup, I just don’t see the point. Bring the soup to the boil over a medium heat. Add the lemon juice and check the seasoning, adding salt and pepper to taste.
- Pat the halloumi dry with some kitchen paper and cut into 1-2cm cubes. Heat the remaining 1 tbsp of oil in a non-stick frying pan over a high heat. Add the halloumi and cook for 2-3 minutes, tossing the pan so the cubes colour on all sides.
- To serve, spoon the soup into bowls. Top with the halloumi, remaining coriander – I like to fine chop it – pinenuts and a little drizzle of olive oil.
Ingredients
Serves 6
500g squash, cut into 2 cm cubes
200g cauliflower florets and roughly chopped stalk
4 tomatoes, cut in half
2 red peppers, roughly chopped
2 red onions, cut into 1 inch pieces
1 aubergine cut into 2 inch chunks
1 bulb of garlic, head bit cut off
5 tbsp olive oil, plus extra for drizzling
2 tbsp tomato puree
2 tsp ras l hanout
2 tsp ground ginger
400g tin of coconut milk
750ml of vegetable stock
The juice of ½ a lemon
A large handful of coriander leaves
250g block of halloumi
15g toasted pine nuts
Salt and pepper
