Mediterranean roasted halloumi with basil

4 servings Prep: 10 mins, Cooking: 30 mins
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Simple and delicious one-pan supper with potatoes, peppers, tomatoes and basil.

By Food24 March 03 2014
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Ingredients (7)

500 g potatoes — halved lengthways
3 pepper — mixed, deseeded, sliced
1 Tbs olive oil — lemon-infused
25 g fresh basil
1/2 lemon — zest only
125 g cherry tomatoes — halved
125 g halloumi cheese — sliced
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Method:

Preheat the oven to 200°C.

Cook the potatoes in a pan of boiling water for 5 minutes or until just tender. Drain, then tip into a large, shallow roasting tin and scatter over sliced peppers. 

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.
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 cheese is golden brown.

Serve straightaway. 

Tip:

Try this recipe with diced feta in place of the halloumi.



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