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.
Always refer to the product label for the most accurate ingredient and allergen information.
Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel!). Halve the pepper and discard the core and seeds. Chop into roughly 3cm pieces. Trim the courgette then halve lengthways. Slice widthways into 2cm wide slices. Halve and peel the red onion. Slice each half into 4 wedges. Peel and thinly slice the garlic. Drain the halloumi and slice widthways into 3 pieces per person.
Pop the potatoes onto a large roasting in a single layer. Drizzle with oil and sprinkle over the oregano. Season with salt and pepper. Toss to coat in the oil, then roast on the top shelf of your oven until golden, 30-35 mins.
Meanwhile, pop the pepper, onion, courgette and garlic clove on another baking tray, drizzle with oil and season with salt and pepper. Give everything a good toss to coat in the oil. Lay the halloumi slices on top of the veg.
Roast the veg and halloumi on the middle shelf of your oven until the veg is soft and the halloumi golden around the edges, 25-30 mins.
While everything is roasting, pop the green pesto into a small bowl and add the olive oil (see ingredient list for amount). Mix it together - it should be drizzling consistency. Now, do some washing up and get ready to serve!
Once the potatoes, 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 and dig in!