Pan-Fried Halloumi and Pesto Drizzle
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Pan-Fried Halloumi and Pesto Drizzle

Pan-Fried Halloumi and Pesto Drizzle

with Mediterranean Inspired Roasted Vegetables

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 summery 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 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.

Preparation Time45 minutes
Cooking time10 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 unit(s)

Courgette

(May contain Celery)

1 unit(s)

Red Onion

1 unit(s)

Garlic Clove

225 grams

Halloumi

(Contains Milk)

1 sachet(s)

Dried Oregano

32 grams

Fresh Pesto

(Contains Milk)

125 grams

Baby Plum Tomatoes

Not included in your delivery

1 tsp

Water for the Dressing

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Nutritional information

Energy (kJ)2833 kJ
Energy (kcal)677 kcal
Fat35.2 g
of which saturates18.2 g
Carbohydrate60.6 g
of which sugars14.5 g
Dietary Fiber8.4 g
Protein32.2 g
Salt2.85 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel). Halve the bell pepper and discard the core and seeds. Chop into roughly 3cm pieces.

Trim the courgette, then halve lengthways. Slice widthways into 2cm thick pieces. Halve and peel the red onion. Slice each half into 4 wedges. Peel and thinly slice the garlic.

Drain the halloumi, then cut into slices (3 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 baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 30-40 mins. Turn halfway 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, add the veg tray to 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 water for the dressing (see pantry for amount).

Mix it together - it should be drizzling consistency, but add more water if you'd prefer it more drizzly.

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's ready, share the roasted potatoes and veg between your plates.

Lay the halloumi slices on top and finish by drizzling the pesto all over.

Enjoy!

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