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!
Allergens
Utensils
Tags
Potatoes
450 grams
Bell Pepper
1 unit(s)
Courgette
1 unit(s)
Red Onion
1 unit(s)
Garlic Clove
1 unit(s)
Halloumi
225 grams
Dried Oregano
1 sachet(s)
Pesto
32 grams
Water for the Dressing
1 tsp
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 1cm thick pieces. Halve and peel the red onion. Slice each half into 4 wedges. Peel and grate the garlic (or use a garlic press).
Drain the halloumi, then cut into slices (3 per person). Place them into a small bowl of cold water and leave to soak.
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.
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.
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.
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.
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.
2855
kJ
Energy (kJ)
682
kcal
Energy (kcal)
35.6
g
Fat
17.9
g
of which saturates
60.6
g
Carbohydrate
14.8
g
of which sugars
9.1
g
Dietary Fibre
33.5
g
Protein
3.06
g
Salt
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