Halloumi, Potato and Courgette Bake (2)

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.

Halloumi, Potato and Courgette Bake (2)
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Halloumi, Potato and Courgette Bake (2)
Print Recipe
Ingredients
Basil Oil
Servings:
Instructions
  1. 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.
  2. Drain the potatoes then return to the pan and cover with a lid or plate. Leave for 5 minutes to remove any excess moisture.
  3. Preheat the oven to 180 Fan, 200 C, Gas 6.
  4. 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.
  5. 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.
  6. 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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