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Mediterranean roasted halloumi with basil dressing
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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.