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Ingredients
500g Essential Charlotte Potatoes, halved lengthways
250g Essential Cypriot Halloumi, cut into bitesized pieces
1 Essential Aubergine, cut into bitesized pieces
1 Essential Courgette, thickly sliced
1 tsp ground cumin
1 tsp Cooks' Ingredients Herby Zaatar
1 tbsp olive oil
4 tbsp Essential Greek Style Yogurt
1 clove/s garlic, crushed
1/4 x 25g pack mint, finely chopped, plus a few torn leaves to serve
3 Essential Salad Onions, shredded
Method
Preheat the oven to 220ºC,
gas mark 7 and line a large
baking tray with parchment.
Bring a large pan of water
to the boil, add the potatoes
and cook for 10 minutes.
Meanwhile, combine the
halloumi, aubergine and
courgette in a bowl. Add the
cumin, zaatar and olive oil,
season and mix well to coat.
Drain the potatoes and set
aside briefly to steam dry. On
a board, press each potato
down with a fork, until slightly
crushed and the skin splits.
Put the potatoes onto the
baking tray with the halloumi
and vegetables, and shake it
so the potatoes take on a little
of the oil. Roast in the oven
for 20 minutes, or until the
potatoes are crisp. Meanwhile,
combine the yogurt, garlic
and mint in a small bowl and
season. Serve the traybake
scattered with mint leaves, the
salad onions and the garlicky
yogurt for dolloping.
Cook’s tip
If you’re clearing out the veg drawer, swap in chunks of red onion, peppers or halved tomatoes in place of the aubergine or courgette. For a cheat’s alternative to the minted yogurt, pick up a pot of tzatziki.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
3,274kJ/ 786kcals
Fat
47g
Saturated Fat
27g
Carbohydrates
47g
Sugars
12g
Fibre
11g
Protein
38g
Salt
3.8g
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