jerusalem artichoke & halloumi mediterranean roast

this super tasty healthy dish I hold close to my heart.  just over three and a half years ago my beloved mummy passed away, i was helped through this difficult time by wonderful family and friends. but one very special lady judy haggar has been a beacon of light and support in my life. she encourages and inspires creatively and often invites me over for dinner. this dish has become a wednesday evening special. so I thank her for teaching me this wonderful dish and for being a wonderful friend and mentor. 

ingredients

1. 500g jerusalem artichokes
2. 3 mixed peppers
3. 125g cherry tomatoes on the vine
4. 250g halloumi
5. 1tbsp olive oil
6. zest of 1 lemon
7. juice of ½ lemon
8. 25g basil leaves
9. 4 cloves of garlic
10. black peppercorns to taste.

directions

1. preheat the oven to 200*.
2. scrub or peel jerusalem artichoke tubers and cut out eyes, place in a pan of cold water with a squeeze of lemon to prevent oxidation.
3. slice and remove seeds from peppers, prepare garlic cloves, grate the zest and juice the lemon.
4. place olive oil, basil, lemon zest, lemon juice and seasoning in a blender and coarsely chop.
5. remove jerusalem artichokes from the cold water, and place in a large roasting dish along with the mixed pepper slices, tomatoes on vine and 4 whole garlic cloves.
6. pour basil lemon olive oil dressing over all the vegetables and toss to coat.
7. place in the oven and roast for 25 minutes
8. meanwhile slice the halloumi.
9. after 25 minutes, remove the roasted vegetables from the oven, and add the slices of halloumi.
10. Turn the oven up to 220*, and place the roasting dish back in the oven for another 10minutes.
11. Remove from the oven and serve
12. Enjoy!