Halloumi & Vegetable Traybake

Experience the ease and simplicity of our Halloumi, Sweet Potato, and Spring Vegetable Traybake, a budget-friendly dish that's sure to please any crowd. With minimal prep and a burst of flavours, this colourful medley of vegetables and golden halloumi cheese is a testament to the joys of fuss-free cooking. Tossed in a zesty marinade, it's a wholesome and satisfying meal that's perfect for any occasion. Don't forget to add the refreshing Cucumber and Mint Salad on the side for a light and tangy twist. It's a winning combination that's sure to become a family favourite.

Halloumi, Sweet Potato, and Spring Vegetable Traybake with Cucumber and Mint Salad

Author: Jessica Hoskins

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Main Dish

Ingredients:

• 250g halloumi cheese, sliced
• 1 bunch of asparagus, trimmed
• 1 bunch of baby carrots, peeled and halved lengthwise
• 200g cherry tomatoes, halved
• 1 red capsicum, sliced
• 1 yellow capsicum, sliced
• 1 red onion, thinly sliced
• 1 large sweet potato, peeled and cubed
• 2-3 tablespoons olive oil
• Salt and freshly ground black pepper, to taste

Instructions:

1. Preheat your oven to 200°C (180°C fan-forced) and line a baking tray with baking paper.
2. In a large mixing bowl, combine the sweet potato cubes, asparagus, baby carrots, cherry tomatoes, capsicums, and red onion.
3. In a small bowl, whisk together all the marinade ingredients: olive oil, minced garlic, honey or maple syrup, lemon juice, dried oregano, salt, and pepper.
4. Drizzle the marinade over the vegetables and halloumi. Toss everything to coat evenly. Let it marinate for about 10-15 minutes.
5. Once marinated, add the sweet potato cubes to the vegetable and halloumi mixture. Toss to combine.
6. Spread the mixture evenly on the prepared baking tray. Season with extra salt and freshly ground black pepper. Bake in the preheated oven for 25-30 minutes or until the vegetables are tender, and the halloumi is golden brown and slightly crispy at the edges.

Cucumber and Mint Salad:

• 1 cucumber, thinly sliced
• 2-3 spring onions, finely chopped
• 2 tablespoons fresh mint leaves, chopped
• 1 tablespoon fresh parsley leaves, chopped
• 1 tablespoon extra virgin olive oil
• 1 tablespoon lemon juice
• Salt and freshly ground black pepper, to taste

Recipe Notes:

• This Halloumi, Sweet Potato, and Spring Vegetable Traybake pairs wonderfully with the refreshing Cucumber and Mint Salad.

Complete this Meal:

Serve with a Cucumber and Mint Salad for a light and refreshing side.