Enjoy the rich saltiness of Halloumi with this speedy recipe. Perfect for a quick evening meal!
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Ingredients
- 500g new potatoes, halved lengthways
- 3 mixed peppers, seeds removed, sliced
- 25g basil, stalks removed
- Zest of ½ lemon, plus a squeeze of juice
- 125g cherry tomatoes, halved
- 125g halloumi, thickly sliced
- 1 tbsp plive oil
Method
Preparation time: 10 minutes
Cooking time: 30 minutes
- Preheat the oven to 200 °C, gas mark 6..
- Boil the potatoes for 5 minutes then drain.
- Transfer into a large, shallow roasting tin and scatter over sliced peppers.
- Coarsely chop the basil leaves and combine with the olive oil, lemon zest and juice.
- Pour over the vegetables and toss to coat.
- Roast for 20 minutes.
- Turn up the heat to 220 °C, gas mark 7.
- Add the halved tomatoes and sliced halloumi to the tray and roast for a further 5-10 minutes or until the halloumi is golden brown.