Vegetable and halloumi traybake with tzatziki
Summary Not available
- 2 potatoes (larger ones cut in half)
- 4 tbsp olive oil
- 2 tbsp wine vinegar
- 1 tsp oregano (dried)
- 4 garlic cloves (crushed)
- 160 g radishes (topped and tailed and halved)
- 1 red onion (cut into wedges)
- 1 green pepper (deseeded and cut into chunks)
- 110 halloumi (cut into chunks)
- 1 tsp black pepper
- 1/4 cucumber (grated onto a clean tea towel and excess water squeezed out)
- 100 ml yoghurt (Greek-style )
- 1 tsp dried mint
Preheat the oven to 220C/200C Fan/Gas 7
Tip the potatoes into a baking tray and drizzle with the olive oil
Season with a pinch of salt, then roast for 15 minutes
Meanwhile, whisk a glug of olive oil with the vinegar, oregano and garlic in a large bowl
Add the radishes, onion, pepper and halloumi, season with salt and pepper and mix together
Add the vegetables and halloumi to the potatoes, stirring to combine
Return to the oven for a further 25 minutes, until everything is soft and starting to crisp at the edges
To make the tzatziki, put the squeezed out cucumber in a bowl with the yoghurt, garlic and mint
Season to taste and stir to combine
Drizzle with a little olive oil
To serve, pile the traybake onto 2 plates with tzatziki on the side
No extra notes