Serves 3
300g/10oz small new potatoes, larger ones cut in half
2 tbsp red wine vinegar (or white wine vinegar)
2 tsp dried oregano (or dried mixed herbs)
1 tbsp lemon juice
1/2 tsp dried mint
2 garlic cloves, crushed
2 red onions, cut into wedges
1 green pepper, deseeded and cut into chunks
1 red pepper, deseeded and cut into chunks
110g/4oz halloumi, cut into chunks
salt and freshly ground black pepper
Tzatziki (store bought)
Preheat the oven to 375.
Tip the potatoes into a baking tray and drizzle with the olive oil. Season with a pinch of salt, then roast for 20 minutes.
Meanwhile, whisk a glug of olive oil with the vinegar, oregano, lemon juice and garlic in a large bowl. Add 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 serve, pile the traybake onto 3 plates with tzatziki on the side. Can serve with rice pilaf.
Calories: 520