Mediterranean Roasted Halloumi with Basil Dressing

This simple salad makes a fabulous addition to any barbecue

Ready in:

  • 500g new potatoes, halved lengthways
  • 3 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
  • 1

    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.

  • 2

    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.

  • 3

    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.

  • PER SERVING: 10.2g FAT (Excluding extras)

Mediterranean Roasted Halloumi with Basil Dressing was taken from 71 of COOK VEGETARIAN

Download this issue  now! Available on your Newsstand...

print recipe

why not


Receive a FREE* Salad Bowl plus Florette salad vouchers

Available on Newsstand...
nook kindle ios

new_recipefollow us on twitter!