Halloumi & Vegetable Tray Bake

Ingredients

• 500g Baby potatoes, halved
• 1 Red onion, cut into wedges
• 1 Red capsicum, cut into chunks
• 2 Zucchini, thickly sliced
• 250g Cherry tomatoes
• 500g Halloumi, cut into 1cm slices
• 3 tbsp Olive oil
• 1 tsp Dried oregano
• 1 Lemon, cut into wedges
• Black pepper

You’ll need: Large baking tray

Method

1. 1

   Heat the oven to 220°C (200°C fan). Toss the potatoes and onion on a large tray with 1 tbsp oil and pepper. Roast for 20 minutes.

2. 2

   Toss the capsicum and zucchini with 1 tbsp oil and the oregano, add them to the tray and roast for 10 minutes.

3. 3

   Add the tomatoes and halloumi, drizzle with the remaining oil and roast for 10–12 minutes, turning the halloumi once, until golden at the edges. Don't add the halloumi earlier or it turns dry and rubbery.

4. 4

   Serve with the lemon wedges squeezed over. No extra salt is needed as halloumi is salty.