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Pesto Halloumi and Roasted veg tray bake


This is without a doubt one of my favourite recipes and it’s a real crowd pleaser. In fact, the last person I cooked this for back for thirds! It’s also super versatile. It’s a great dinner party dish, a mid-week meal, or you could even crack an egg on top and voila, you’ve got brunch! And as with all my recipes, it’s unbelievably simple! Give it a whirl, you won’t regret it!


Ingredients: (serves 4)

2 red onions, sliced

2 peppers, sliced

15 cherry tomatoes, halved

1 courgette, sliced

2 tbsp of olive oil

200g of Halloumi, chopped into cubes

Tin of chickpeas or your choice of bean

3 garlic cloves, halved

2 tbsp of basil pesto

2 small sweet potatoes cubed and half a butternut squash, cubed



Method:


Set the oven to 180C


Place sweet potato and butternut squash, onto a large roasting tip and pop into the oven to roast for 30 mins


After 30 mins, add the red onions, peppers, courgettes and garlic and drizzle with a tbsp of olive oil, pop into the oven for 25 mins until slightly browned


Stir in the pesto, chickpeas or beans, tomatoes and halloumi into the roasted veg and pop back into the oven for another 10-15 mins


When the halloumi is slightly browned, take out of the oven, serve and enjoy!

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