Save to your scrapbook
LOVE life Mediterranean roasted halloumi with basil dressing
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Simple and delicious one-pan supper.
1 of your 5 a day
Rich in vitamin C
500g essential Waitrose New Potatoes, halved lengthways
Pack of 3 essential Waitrose Mixed Peppers, seeds removed, sliced
1 tbsp lemon-infused olive oil
25g pack basil, stalks removed
Zest of ½ lemon, plus squeeze of juice
125g cherry tomatoes, halved
½ x 250g pack essential Waitrose Cypriot Light Halloumi, thickly sliced
1. Preheat the oven to 200°C, gas mark 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 sliced peppers.
2. Place the olive oil, basil leaves, lemon zest and juice into a small blenderwith some seasoning and blend until coarsely chopped. Pour over the vegetables and toss to coat. Roast for 20minutes.
3. Turn up the heat to 220°C, gas mark 7. Add the halved tomatoes and sliced halloumi to the tray and roast for a further 5-10 minutes or until the cheese is golden brown. Serve straightaway.
Try this recipe with diced feta in place of the halloumi.
Typical values per serving:
12.5g protein, 3.5g fibre, 181mg vitamin C
This recipe was first published in July 2013.