Simple and delicious one-pan of your ‘5 a day’ supper. Easy adaptable to whatever is in season, but this Mediterranean selection works very well with Halloumi. Perfect addition for the BBQ or a picnic. Of course, it is even better with home-made pesto, but on this occasion I used shop-bought, which is also just fine. You also can use Feta cheese instead of Halloumi.
EASY VEGETABLE TRAY BAKE WITH HALLOUMI & PESTO
(Originally seen in ‘Red’ magazine)
500g new potatoes, halved lengthways
3 Mixed Peppers, seeds removed, sliced
2 tbsp olive oil
2 tablespoons good quality pesto
zest of ½ lemon, plus squeeze of juice
125g cherry tomatoes, halved
250g pack Halloumi cheese, thickly sliced
black olives (optional)
salt & pepper to taste
- Preheat the oven to 200°C. 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 sliced peppers. Drizzle over with the olive oil, salt, mix well, bake for about 20 minute.
- Meanwhile in a little bowl, mix together pesto, zest and lemon juice, plus 1 tablespoon of water, if the paste is too thick. Set aside.
- Turn up the heat to 220°C. Add the halved tomatoes, olives, sprinkle half of the pesto mixture and sliced halloumi on top. Roast for a further 5-10 minutes or until the cheese is golden brown. Remove from the oven, drizzle over the rest of the pesto and serve straightaway.