Mediterranean Roasted Halloumi with New Potatoes and Basil Dressing
This simple dish is delicious with any new potatoes, but will taste extra special with Jersey Royals.
SERVES 4
PREP 10 mins
COOK 35 mins
Ingredients:
- 500g new potatoes, halved lengthways
- 3 mixed peppers, deseeded and sliced
- 1 tbsp lemon-infused olive oil
- 25g pack basil, stalks removed zest of ½ lemon, plus squeeze of juice
- 125g cherry tomatoes, halved
- 125g vegetarian halloumi, thickly sliced
Directions:
- Preheat the oven to 200C/ fan 180C/gas 6. Cook the potatoes in a pan of boiling water for 5 minutes or until just tender. Drain, then tip into a large, shallow roasting tin and scatter over the sliced peppers.
- Place the olive oil, basil leaves, lemon zest and juice into a small blender with some seasoning and blend until coarsely chopped. Pour over the vegetables and toss to coat. Roast for 20 minutes.
- Turn up the heat to 220C/ fan 200C/gas 7. Add the halved tomatoes and sliced halloumi to the tray and return to the oven for a further 5–10 minutes, or until the cheese is golden brown. Serve straight away.
[info title="Info message" icon="info-circle"]Per serving 253 cals, fat 10.2g, sat fat 4.1g, carbs 27.9g, sugars 8.4g, protein 12.5g, salt 0.8g, fibre 3.5g[/info]
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