Smoky Halloumi & Potato Traybake (HC)

Ingredients

• 160g potatoes peeled or skin on, sliced
• ½ red pepper, sliced
• ½ green pepper, sliced
• 1 sm red onion, sliced
• 6 cherry tomatoes, halved
• 140g broccoli, cut into florets
• 1 tsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp dried oregano
• Black pepper to taste
• 70g halloumi, sliced
• 1 bowl of spinach
• 1 heaped tsp chilli mayo, to serve
• 1 tbsp fresh parsley, chopped (optional)

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Instructions

1. Preheat the oven to 200°C / 392°F / Gas Mark 6 fan.

2. Spread the potatoes, red pepper, green pepper, red onion, cherry tomatoes and broccoli florets onto a baking tray.

3. Drizzle with the olive oil and season with smoked paprika, garlic powder, dried oregano and black pepper. Toss everything together well.

4. Roast for 30 minutes, stirring halfway through, until the potatoes are starting to crisp and the vegetables are softened.

5. Remove the tray from the oven, add the halloumi slices in a single layer and return to the oven for a further 8–10 minutes until the halloumi is golden.

6. Remove the tray from the oven and scatter over the spinach. Gently toss everything together until the spinach has wilted from the heat.

7. Top with a drizzle of chilli mayo. Garnish with fresh parsley if using.

Note - Store any leftovers (without the chilli mayo ) in an airtight container in the fridge for up to 3 days. To reheat, pop everything back in the oven or air fryer at 200°C for 5–8 minutes. Add the sauce just before serving.

Dinner

Serves: 1