Halloumi & Mediterranean Vegetable Tray Bake Recipe

Ingredients

500g Jersey Royal potatoes
2 courgettes
2 red peppers
2 red onions
3 garlic cloves
2 tsp cumin seeds
400g vine tomatoes
200g halloumi

Prep: 15 mins | Cook: 50 mins

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Method

1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub, quarter or halve the potatoes so they’re all roughly the same size. Add the potatoes to a large roasting tin or ovenproof dish and drizzle over 1 tbsp olive oil. Season with a pinch of salt and pepper. Toss to coat, then slide the potatoes into the oven for 15 mins.

2. Meanwhile, trim the courgettes and slice them into 1cm-thick rounds. Halve the peppers and scoop out the seeds and white pith, then roughly chop. Peel the red onions and slice into 8 wedges each. Separate the garlic cloves, but leave the skins on.

3. After 15 mins, remove the roasting tin from the oven. Add the prepped veg and whole garlic cloves. Drizzle over 2 tbsp olive oil and sprinkle over the cumin seeds. Season with a pinch of salt and pepper. Toss to mix. Slide the tin into the oven and bake for 15 mins.

4. Meanwhile, slice the vine tomatoes into 8 wedges each. Drain the halloumi and slice into 8 strips.

5. Remove the veg from the oven after 15 mins and toss the veg together. Drop in the tomato wedges. Place the halloumi strips on top. Return to the oven for 20 mins or till the veg are tender and lightly browned and the halloumi is golden brown.

6. Remove from the oven and lift out the garlic cloves. Squeeze them out of their papery skins. Mash the soft garlic into the oil and juices in the roasting tin. Gently toss to mix them into the veg and halloumi.

7. Divide the roast veg and halloumi between 4 warm plates. Serve straight away.