Golden halloumi, roasted baby potatoes and colourful Mediterranean-style vegetables come together in this easy vegetarian traybake. A squeeze of lemon at the end keeps everything fresh and bright.
Crispy Halloumi & Vegetable Traybake
Description
Golden halloumi, roasted baby potatoes and colourful Mediterranean-style vegetables come together in this easy vegetarian traybake. A squeeze of lemon at the end keeps everything fresh and bright.
Ingredients
Traybake
Instructions
-
Start the potatoes
Heat the oven to 210°C/190°C fan. Toss the baby potatoes with half the olive oil on a large baking tray and roast for 15 minutes. -
Add the vegetables
Add the peppers, courgette and red onion to the tray with the remaining olive oil, oregano, smoked paprika and black pepper. Toss well and roast for another 10 minutes. -
Add the halloumi
Add the halloumi chunks and cherry tomatoes, spreading everything into an even layer. -
Finish roasting
Return to the oven for 10–12 minutes until the vegetables are tender and the halloumi is golden at the edges. -
Serve
Squeeze over the lemon juice and serve straight from the tray.
Note
Try to keep the vegetables in a single layer so they roast rather than steam. For extra colour on the halloumi, place the tray under the grill for the final 1–2 minutes.
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