It may sound a little strange adding tea to roasted vegetables, but we can assure you that a little experimenting could work out in your favour. Adding a unique taste to the traditional roasted vegetables dish, this recipe is definitely one to try.
Serves 4
Cooking time: 40 mins
What You’ll Need:
- 1 medium sweet potato (175 g), peeled and chopped
- 2 medium beetroot (175 g), peeled and chopped
- 1 red pepper, deseeded and chopped
- 1 yellow pepper, deseeded and chopped
- 1 red onion, peeled and cut into wedges
- 2 PG tips Rich One teabags
- 1 tbsp olive oil
- 200 g brown rice
- 200 g halloumi cheese
- 30 g watercress
What To Do:
- Preheat the oven to 190°C (375°F) Gas Mark 5.
- Place the chopped sweet potato, beetroot, peppers and red onion in a roasting tin. Split the teabags open and sprinkle the contents over the vegetables with olive oil and toss well to cover. Roast in the oven for 35 minutes.
- Towards the end of the cooking time, cook the rice according to the pack instructions.
- Cook the halloumi cheese in a hot griddle or in a hot frying pan for 2-3 minutes each side until golden.
- Drain the rice and divide between four plates.
- Toss the watercress into the roasted vegetables and spoon over the rice.
- Top with the griddled halloumi.
Recipe from PG Tips, for more information see www.pgtips.co.uk
Keep your Monday nights free and indulge in some foodie fun nights at the Caravan Exmouth Market.