A simple traybake from ” The Savvy Cook” by Izy Hossack.Leftover basil oil can be stored in the fridge and used for pesto, pasta or salad dressings.
Ingredients
- 400 g Maris Piper or King Edward Potatoes unpeeled and cut into 3 cm chunks
- 1 tbsp olive oil
- 2 medium courgettes cut into chunks
- 2 red peppers deseeded, halved and cut into 4-5 strips
- 125 g halloumi cut into 3 mm thick slices
- salt
Basil Oil
- a large handful basil use leaves and stalks, plus extra leaves to garnish
- 80 ml extra virgin olive oil
Servings:
Instructions
- Put the potatoes in a medium pan and cover with boiling water and a generous pinch of salt. Bring to the boil, reduce the heat and simmer for 5 minutes.
- Drain the potatoes then return to the pan and cover with a lid or plate. Leave for 5 minutes to remove any excess moisture.
- Preheat the oven to 180 Fan, 200 C, Gas 6.
- Tip the potatoes on to a large roasting tin and toss in the olive oil. Bake for 40 minutes then add the courgettes and peppers and toss until coated in the oil.
- Return to the oven for a further 20-25 minutes. Finally, lay the sliced halloumi over the vegetables , and put under the grill for a few minutes until the halloumi is golden.
- To make the basil oil blitz the basil and oil together in a food processor. Drizzle 2 tbsps of this over the roasted vegetables and halloumi. Scatter the reserved basil leaves over the top and serve.
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