Mediterranean roasted veg with halloumi

Mediterranean roasted veg with halloumi: courgette, pepper, cherry tomatoes and garlic from the oven, finished with olive oil and rosemary.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 25 min
• Total time: 30 min
• Calories: 420 kcal per serving
• Protein: 24 g
• Fat: 30 g
• Carbs: 12 g

Ingredients

• 200g halloumi
• 1 courgette
• 200g cherry tomatoes
• 2 tbsp olive oil
• 1 clove of garlic
• 1 red pepper
• 1 tsp dried rosemary
• 1 pinch of black pepper

Method

You’ll need: oven · baking tray · chopping board · knife

1. Preheat the oven to 200 °C (180 °C fan) and line a baking tray with baking paper.
2. Wash the courgette, pepper and cherry tomatoes. Cut the courgette and pepper into bite-sized pieces and thinly slice the garlic.
3. Cut the halloumi into slices or large cubes. Spread the veg and garlic over the tray, add the olive oil, rosemary and black pepper and mix everything well.
4. Lay the halloumi on top of the veg so it roasts too and takes on colour at the edges.
5. Bake everything in the oven at 200 °C for 20–25 min, until the veg is soft and the halloumi has golden brown patches.
6. Serve the roasted veg straight from the tray, ideally still warm, so the halloumi stays slightly crisp outside and soft inside.

Good to know

A traybake like this rescues tired evenings. Little effort, lots of flavour, and at the end there's something warm and savoury on the table.

Swaps

Halloumi → sheep's or goat's milk feta (also contains protein); courgette → aubergine (brings fibre and a slightly heartier texture); cherry tomatoes → red onion (also provides plant compounds and more roasted flavour); rosemary → thyme (similarly savoury, with a slightly more delicate aroma).

Allergens

Contains milk from the halloumi; generally suitable for children, but better in a small portion because of the salty cheese, and during pregnancy eat it well heated through.