Halloumi Tray Bake

Name: Halloumi Tray Bake with Mediterranean Roasted Vegetables and Pesto Drizzle
Total time: 50 min
Yield: 2
Cuisine: Fusion
Ingredients: 1 Bell Pepper; 45 Green Pesto; 250 Halloumi; 1 Garlic Clove**; 1 Dried Oregano; 1 Courgette; 1 Red Onion; 450 Potatoes; 1 Olive Oil

with Mediterranean Roasted Vegetables and Pesto Drizzle

Recipe Development TeamPublished on July 12, 2019

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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.

The quantities provided above are averages only.

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 war 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.

Total50 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

Bell Pepper

Green Pesto

250

Halloumi

Garlic Clove**

Dried Oregano

Courgette

(May contain traces of: Celery)

Red Onion

450

Potatoes

Not included in your delivery

Olive Oil

Nutritional information

Energy (kcal)817 kcal

Energy (kJ)3418 kJ

Fat45 g

of which saturates20 g

Carbohydrate64 g

of which sugars19 g

Protein38 g

Salt4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Cooking Instructions and Tips

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!