This recipe is from one of those cards that they have in Waitrose. I love halloumi - it always reminds me of being on holiday, and it cooks really well - keeping a good texture, not melting away.
This is such a simple recipe I haven't added to it. It makes a great meat free meal - or a side dish for something more substanstial!
Serves 4
500g new potatoes - halved length ways
3 mixed peppers
1 tbsp olive oil
25g pack of basil - stalks removed
1 Lemon - zest 1/2
125g cherry tomatoes - halved
1/2 250g pack of halloumi (waitrose suggested Waitrose Cypriot Light Halloumi)
1 Preheat oven to 200c.
2 Blanch the potatoes in boiling water for 5 mins - drain and tip into a large baking tray
3 Slice the peppers and scatter over the potatoes
4 Place the olive oil, basil leaves, lemon zest and a squeeze of lemon juice into a small blender and blend until coarsely chopped. Pour over the vegetable and toss to coat.
5 Roast for 20 minutes.
6 Turn the heat up to 220c. Add the halved tomatoes and sliced halloumi and roast for a further 5-10 minutes, until the cheese is golden brown.
7 Serve straightaway
Hopefully bringing back memories of the Med........
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