Enjoy the rich saltiness of Halloumi with this speedy recipe. Perfect for a quick evening meal!
500g New Potatoes, halved lengthways
3 Mixed Peppers, seeds removed, sliced
25g Basil, stalks removed
Zest of ½ Lemon, plus a squeeze of juice
125g Cherry Tomatoes, halved
125g Halloumi, thickly sliced
1tbsp Olive Oil
Preparation Time: 10 minutes
Cooking Time: 30 minutes
1. Preheat the oven to 200°C, gas mark 6. Boil the potatoes for 5 minutes then drain. Transfer into a large, shallow roasting tin and scatter over sliced peppers.
2. Coarsely chop the basil leaves and combine with the olive oil, lemon zest and juice. Pour over the vegetables and toss to coat. Roast for 20 minutes.
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 halloumi is golden brown.