Mediterranean roasted halloumi with basil dressing

Name: Mediterranean roasted halloumi with basil dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 500 g essential Waitrose New Potatoes, halved lengthways; 3 Pack of essential Waitrose Mixed Peppers, seeds removed, sliced; 1 tbsp lemon-infused olive oil; 25 g basil, stalks removed; ½ Zest of lemon, plus squeeze of juice; 125 g cherry tomatoes, halved; ½ 250g pack essential Waitrose Cypriot Light Halloumi, thickly sliced

A simple and delicious Mediterranean one-pan supper.

5 out of 5 stars(3) Rate this recipe

High in vitamin C1 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

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500g essential Waitrose New Potatoes, halved lengthways
3 Pack of essential Waitrose Mixed Peppers, seeds removed, sliced
1 tbsp lemon-infused olive oil
25g basil, stalks removed
½ Zest of lemon, plus squeeze of juice
125g cherry tomatoes, halved
½ 250g pack essential Waitrose Cypriot Light Halloumi, thickly sliced

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.
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.
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.