Halloumi and Mediterranean Vegetable Traybake

Ingredients

• 450 g halloumi, in thick slices
• 2 courgettes, in thick half-moons
• 2 red peppers, in chunks
• 1 red onion, in wedges
• 250 g cherry tomatoes
• 4 tbsp olive oil
• 2 tsp dried oregano
• 80 g black olives
• juice of 1 lemon
• a handful of mint, torn

Method

1. Roast the vegetables

   Toss the courgette, peppers, onion and tomatoes with the oil and oregano and roast at 200°C until softened and blistered at the edges.

   25 min

2. Make room

   Push the vegetables to the sides of the tray to clear space. Halloumi laid on top of wet vegetables goes rubbery instead of golden.

3. Add the halloumi

   Lay the halloumi slices directly on the hot tray and roast until golden and squeaky.

   15 min

4. Finish

   Scatter over the olives, squeeze on the lemon and tear over the mint. Eat while the halloumi is hot — it firms up quickly as it cools.