Mediterranean tray-bake with halloumi chunks

Mediterranean tray-bake with halloumi chunks

By
From
Green Kitchen At Home
Serves
4
Photographer
David Frenkiel

Preparing a full meal on a single tray and then just letting the oven handle all of the cooking is (or should be) every family’s favourite easy-cooking solution. It allows us to spend more time with each other and still have a delicious and wholesome meal on the table in time for dinner (and little to wash up). This is one of our (and our kids’) favourite versions, with mixed vegetables, Mediterranean flavours and squeaky halloumi chunks. Serve with a simple green salad on the side.

Ingredients

Quantity Ingredient
400g baby potatoes, scrubbed
4 carrots, , tops removed and scrubbed
2 red peppers, core and seeds removed
1 courgette, topped and tailed
1 garlic bulb
1 lemon, washed
2 sprigs fresh rosemary
4 tablespoons extra-virgin olive oil
sea salt
freshly ground black pepper
250g halloumi
12 black kalamata olives, drained and pitted

To serve

Quantity Ingredient
rocket or mesclun
toasted pine nuts
sea salt
freshly ground black pepper
extra-virgin olive oil
balsamic vinegar

Method

  1. Preheat the oven to 200°C and line a baking tray with parchment paper.
  2. Cut the potatoes, carrots, peppers and courgette into bite-sized pieces, cut the garlic in half crosswise and cut the lemon into thin wedges. Transfer to the baking tray and add the rosemary. Drizzle over the oil, season to taste with salt and pepper and toss until well coated. Bake for 25–30 minutes or until the vegetables are almost tender.
  3. Break up the halloumi into bite-sized pieces and scatter it over the vegetables along with the olives. Change the oven mode to grill, increase the temperature and grill the halloumi, olives and vegetables for 5–10 minutes or until the halloumi is soft and golden and the vegetables are tender and golden.
  4. Serve topped with a handful of rocket, a sprinkling of pine nuts and seasoning and a drizzle of oil and vinegar.

Tips

  • For a nut-free alternative, replace the pine nuts with pumpkin seeds or sunflower seeds.

    For a vegan alternative, leave out the halloumi or replace it with marinated tofu or tempeh.
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