Halloumi Tray Bake

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

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.

Tags:

Veggie

Allergens:

Milk

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

450

Potatoes

Bell Pepper

(May contain traces of: Celery)

Courgette

(May contain traces of: Celery)

Red Onion

Garlic Clove**

250

Halloumi

(Contains: Milk)

Dried Oregano

Green Pesto

Not included in your delivery

Olive Oil

Nutritional information

Energy (kcal)740 kcal

Energy (kJ)3098 kJ

Fat41 g

of which saturates20 g

Carbohydrate57 g

of which sugars15 g

Protein38 g

Salt3.1 g

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

Utensils

•Chopping Board

•Knife

•Baking Tray

•Bowl

•Plate

Instructions

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. TIP: Add less or no oil if you'd rather it was less oily! 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!