Mediterranean Roasted Halloumi with Basil Dressing
This simple salad makes a fabulous addition to any barbecue
Ingredients
- 500g new potatoes, halved lengthways
- 3 peppers, seeds removed and sliced
- 1 tbsp lemon-infused olive oil
- 25g basil, stalks removed
- zest and juice of 1 lemon
- 125g cherry tomatoes, halved
- 75g halloumi, thickly sliced
Method
- 1
Preheat the oven to 200C/400F/Gas 6. Cook the potatoes in a pan of boiling water for five minutes or until just tender. Drain, then tip into a large, shallow roasting tin and scatter over the sliced peppers.
- 2
Place the olive oil, basil leaves, lemon zest and juice into a small blender with some seasoning and blend until coarsely chopped. Pour over the vegetables and toss to coat. Roast for 20 minutes.
- 3
Turn up the heat to 220C/425F/Gas 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 straight away.
PER SERVING: 10.2g FAT (Excluding extras)
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Mediterranean Roasted Halloumi with Basil Dressing was taken from 71 of COOK VEGETARIAN
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- 500g new potatoes, halved lengthways
- 3 peppers, seeds removed and sliced
- 1 tbsp lemon-infused olive oil
- 25g basil, stalks removed
- zest and juice of 1 lemon
- 125g cherry tomatoes, halved
- 75g halloumi, thickly sliced
- 1
Preheat the oven to 200C/400F/Gas 6. Cook the potatoes in a pan of boiling water for five minutes or until just tender. Drain, then tip into a large, shallow roasting tin and scatter over the sliced peppers.
- 2
Place the olive oil, basil leaves, lemon zest and juice into a small blender with some seasoning and blend until coarsely chopped. Pour over the vegetables and toss to coat. Roast for 20 minutes.
- 3
Turn up the heat to 220C/425F/Gas 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 straight away.
PER SERVING: 10.2g FAT (Excluding extras)