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
  1. Preheat the oven to 220C/200C Fan/Gas 7

  2. Tip the potatoes into a baking tray and drizzle with the olive oil

  3. Season with a pinch of salt, then roast for 15 minutes

  4. Meanwhile, whisk a glug of olive oil with the vinegar, oregano and garlic in a large bowl

  5. Add the radishes, onion, pepper and halloumi, season with salt and pepper and mix together

  6. Add the vegetables and halloumi to the potatoes, stirring to combine

  7. Return to the oven for a further 25 minutes, until everything is soft and starting to crisp at the edges

  8. To make the tzatziki, put the squeezed out cucumber in a bowl with the yoghurt, garlic and mint

  9. Season to taste and stir to combine

  10. Drizzle with a little olive oil

  11. To serve, pile the traybake onto 2 plates with tzatziki on the side

No extra notes


Leave a Reply

Your email address will not be published. Required fields are marked *