Nigella Lawson's roasted vegetables and haloumi

I have a kind of love/hate relationship with Nigella Lawson. I love her simple food ideas and the fact that she encourages people to cook well for themselves and their families. On the other hand, I am deeply envious of her good looks, intellect and charm (along with her gorgeous dining table and amazingly well equipped kitchen).

Today I copied her wonderfully easy idea of roasting an array of vegetables and then adding some haloumi cheese on top of the vegetables at the end of the cooking time and popping it back into the oven for 5 minutes to melt. I only used very small slices of the cheese because haloumi is quite high in salt so not so good for the Toddler in huge chunks.

You don't need a recipe to follow - just make sure you have vegetables from a number of different colours. We used beetroot, pumpkin, purple onion, tomatoes and a few potatoes. On the side we had a simple dip made out of very finely sliced mint leaves, natural yogurt and a squeeze of lemon juice. This was great finger food for the toddler - even though she ended up with pink hands from the beetroot.

Notes:
* If using Beetroot it is a good idea to roast them first with the skins on and add them back into the pan just before you add the haloumi on top. If you don't do this you run the risk of all of your vegetables being pink (which may be a good thing depending on what your toddler is like...).
* This wouldn't freeze well but could be reheated the next day. We ate all of it in one go.