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Pan-Fried Halloumi

Pan-Fried Halloumi

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 and the halloumi is pan-fried until 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 flavours, this recipe is perfect for feeding a crowd.

Tags:Veggie
Allergens:Milk

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 Time45 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

450 grams

Potatoes

1 unit(s)

Bell Pepper

1 unit(s)

Courgette

1 unit(s)

Red Onion

1 unit(s)

Garlic Clove

250 grams

Halloumi

(ContainsMilk)

1 sachet

Dried Oregano

32 grams

Fresh Pesto

(ContainsMilk)

Not included in your delivery

1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3106 kJ
Energy (kcal)742 kcal
Fat42.0 g
of which saturates21.0 g
Carbohydrate57 g
of which sugars13.0 g
Protein35 g
Salt3.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Small Bowl
Baking Tray
Frying Pan
Kitchen Paper
Plate
Instructionsarrow up iconarrow up icon
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1

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 then cut it into 3 slices per person. Place them into a small bowl of cold water and leave to soak.

2

Pop the potatoes and onion onto a large baking tray. Drizzle with oil, season with salt and pepper then sprinkle over the oregano. Toss to coat then spread out in a single layer. TIP: Use two trays if necessary. When the oven is hot, roast on the top shelf until golden, 30-40 mins. Turn hlafway through.

3

Meanwhile, pop the pepper, courgette and garlic onto another baking tray. Drizzle with oil, season with salt and pepper then toss to coat. After 5 mins of roasting time, pop the courgette and pepper tray onto the middle shelf of the oven and roast until tender, 25-30 mins. Turn halfway through.

4

While the veg is roasting, pop the fresh pesto into a small bowl and add the olive oil (see ingredients for amount). Mix it together - it should be drizzling consistency. TIP: Add less or no oil if you'd rather it was less oily.

5

When 5 mins of roasting time remain, remove the halloumi slices from the cold water. Pop them onto a plate lined with kitchen paper and pat them dry. Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the halloumi and fry until golden, 2-3 mins each side.

6

When everything is ready, share the roasted potatoes and vegetables between your plates. Lay the halloumi slices on top and finish by drizzling the pesto all over. Enjoy!