"This is honestly one of the nicest things I have created in a while. It's super easy, makes your kitchen smell amazing and is completely vegetarian! It is also delicious cold and can be warmed up the next day!"
Tray Bake Halloumi with red pesto & roasted vegetables
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Prep time: 15mins
Cook time: 45mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 1/2 chopped cubed butternut squash
- 1 chopped cubed courgette
- 1 chopped sliced red pepper
- 5 halved halved Banana Shallots
- 1 tabelspoons thyme leaves
- 1 tabelspoons olive oil
- 225 grams halloumi cheese
- 2 tabelspoons sun-dried tomato pesto
- 1 tabelspoons dried oregano
- 250 grams fresh cherry tomatoes
- 5 grinds fresh black pepper
- 12 sun blush tomatoes
Method
Step 1
Pre-heat the oven to 200/180 fan.
Step 2
Toss the squash, courgettes, peppers and shallots and garlic with olive oil, tip into a medium baking dish and season generously with fresh thyme leaves and salt and pepper. Roast for 25 minutes.
Step 3
While the veggies are roasting, slice your halloumi into small slices, add to a bowl with the red pesto and oregano and black pepper. Mix together.
Step 4
Remove the baking dish from the oven. Add the tomatoes, followed by the halloumi and the sun soaked tomatoes and some more fresh thyme leaves.
Step 5
Give it a good mix and return back to the oven for 15-20 minutes or until the tomatoes have started to burst and release their delicious juice.
Step 6
Once cooked remove from the oven and give it a good mix. Scatter with the mint, pomegranate and pine nuts.
Step 7
I like to serve it straight from the dish with warmed wholemeal pittas or a chunk of fresh bread. See notes below for other fabulous serving suggestions 😋
Step 8
Note: This is also delicious with pasta, orzo, cous cous, quinoa or rice!