Mediterranean Roasted Halloumi with Basil Dressing
This simple salad makes a fabulous addition to any barbecue
Ingredients:
500g new potatoes, halved lengthways3 peppers, seeds removed and sliced
1 tbsp lemon-infused olive oil
25g basil, stalks removed
zest and juice of 1 lemon
125g cherry tomatoes, halved
75g halloumi, thickly sliced
method:
- Preheat the oven to 200C/400F/Gas 6. Cook the potatoes in a pan of boiling water for five minutes or until just tender. Drain, then tip into a large, shallow roasting tin and scatter over the sliced peppers.
- Place the olive oil, basil leaves, lemon zest and juice into a small blender with some seasoning and blend until coarsely chopped. Pour over the vegetables and toss to coat. Roast for 20 minutes.
- Turn up the heat to 220C/425F/Gas 7. Add the halved tomatoes and sliced halloumi to the tray and roast for a further 5-10 minutes or until the cheese is golden brown. Serve straight away.
Did you make this recipe?
Share your creations by tagging @livegreenandgood on Instagram with the hashtag #livegreenandgood
