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Halloumi Tray Bake

Halloumi Tray Bake

with Mediterranean Roasted Vegetables and Pesto Drizzle

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For a real taste of the Mediterranean, this dish has it all. Potatoes, courgettes, peppers and onions are roasted together before the halloumi is added for the final 20 minutes until everything is deliciously golden. Serve up, finish off the flavours with a pesto drizzle and dive in! Minimal washing up, quick to prep, and packed with fresh summery flavours, this recipe is perfect for feeding a crowd.


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time50 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 bunch(es)


1 unit(s)

Red Pepper

1 unit(s)


1 unit(s)

Red Onion

1 unit(s)

Garlic Clove

1 block(s)



1 unit(s)

Green Pesto


Not included in your delivery

1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3418 kJ
Energy (kcal)817 kcal
Fat45.0 g
of which saturates20.0 g
Carbohydrate64 g
of which sugars19.0 g
Protein38 g
Salt4.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel!). Pop onto a large baking tray in a single layer (use 2 trays if you need to - as you'll be adding the veggies to the tray later!). Drizzle with oil and sprinkle over the oregano and a pinch of salt and pepper. Toss to coat in the oil, then roast on the top shelf of your oven until golden, 15 mins.


In the meantime, halve the pepper and discard the core and seeds. Chop into roughly 3cm pieces. Trim the courgette then halve lengthways. Cut widthways into 2cm wide slices. Halve and peel the red onion. Slice each half into four wedges. Peel and thinly slice the garlic. Drain the halloumi and slice widthways into three pieces per person.


When the potatoes have been roasting for 15 mins, add the veggies and garlic slices to the tray and pour over another drizzle of oil and some more salt and pepper. Give everything a good toss, then return to the oven for another 15 mins.


After 15 minutes when the veggies are starting to soften and colour, give everything another toss and lay the halloumi slices on top. Return to the oven for a final 15-20 mins. By this point, the halloumi should be nicely golden round the edges and the veggies nicely roasted.


While the halloumi is in the oven, pop the green pesto into a small bowl and add the olive oil (see ingredients for amount). Mix it together - it should be drizzling consistency. Now, do some washing up and get ready to serve!


Once the veggies and the halloumi are nicely coloured, share between your plates (keeping the halloumi on top for nice presentation!). Spoon the pesto drizzle all over. Dig in!