Halloumi, pickled pepper, harissa & potato traybake
Serves 4
Easy
Prep:
Cook:
plus steam-drying
Who doesn't love the ease of a traybake? This veggie version is hearty, spicy and satisfying and the pickled jarred peppers add a welcome punch
Skip to ingredients
Units:
- 700g small new potatoeshalved
- 1 block halloumithickly sliced
- 1 red onionsliced into thin wedges
- 120g pickled peppadew peppers
- 3 tbsp rose harissa
- 2 tsp ground cumin
- 1 tbsp extra virgin olive oil
- 180g Greek yogurt
- 1 garlic clovefinely grated
- handful of finely chopped parsley
- handful of finely chopped dill
- green saladto serve (optional)
Nutrition: Per serving
- kcal412
- fat22g
- saturates13g
- carbs31g
- sugars8g
- fibre5g
- protein20g
- salt3.62g
Method
step 1
Heat the oven to 220C/200C fan/gas 7. Bring a pan of water to the boil. Add the potato halves and boil for 6 mins, then drain and leave to steam-dry for 5 mins.
step 2
On a large, flat non-stick baking sheet, toss the potatoes, halloumi, onion and pickled peppers with the harissa, cumin, olive oil and some salt. Spread everything out so it's all in one layer. Roast for 18-20 mins or until the cheese is golden and the potatoes are cooked through.
step 3
Meanwhile, whisk together the yogurt, garlic and ½ tsp salt then loosen with a splash of water.
step 4
Serve the roasted veg and halloumi topped with the herbs and the yogurt and a punchy green salad on the side, if you like.
