Halloumi Tray Bake with Peppers, Tomatoes and Olives

Thick slabs of halloumi roasted over peppers, cherry tomatoes and kalamata olives until golden at the edges. A meatless dinner off one tray, with lemon and oregano over the top.

Serves 235 minutes ketolow-carbveggiegluten-free

• ✓Halloumi is a firm cheese with protein and calcium.
• ✓Peppers and cherry tomatoes bring vitamin C and most of the colour.
• ✓Dressed with extra-virgin olive oil and kalamata olives, staples of the Mediterranean pattern.

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Ingredients

• •1 block (8 oz / 225 g) halloumi, in thick slices
• •2 bell peppers, in chunks
• •1 small red onion, in wedges
• •1 cup cherry tomatoes
• •½ cup kalamata olives
• •3 tbsp olive oil
• •1 tsp dried oregano
• •½ lemon
• •black pepper, fresh basil or parsley to finish

Method

1. Heat the oven to 425°F / 220°C. Toss the peppers, onion, tomatoes and olives with the oil, oregano and black pepper on a big tray. Roast 15 minutes.
2. Nestle the halloumi slices among the vegetables and brush them with oil from the tray. No added salt — the halloumi and olives bring plenty.
3. Roast another 10–12 minutes until the halloumi is golden at the edges and the tomatoes have burst.
4. Squeeze the lemon over the tray, scatter the herbs, and serve from the tray.

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Educational information, not medical advice. Consult a qualified professional before changing your diet, especially with a medical condition, pregnancy, or medication. Full disclaimer.