Smashed potato and halloumi traybake
- Janine Ratcliffe
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Serves 2
Easy
Prep: 10 mins
Cook: 35 mins
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An easy midweek dinner that would also make a great brunch served with soft-boiled or poached eggs
Gluten free
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Showing items 1 to 3 of 3
Grilled halloumi salad
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Try our smashed potato and halloumi traybake, then try hasselback halloumi traybake, nectarine and chilli maple halloumi quinoa salad, or pea and halloumi fritters with charred lemon dip.
Smashed potato and halloumi traybake
Ingredients
Nutrition
-
500g baby new potatoes
-
1 red onion
cut into wedges
-
200g cherry tomatoes
pierced a few times with a sharp knife
-
1 block of halloumi
thinly sliced
-
3 tbsp hot honey
(or mix honey with 1 tsp of dried chilli flakes)
-
½ tbsp white wine vinegar
-
1 avocado
sliced
-
handful of soft herbs such as mint, coriander or chives
chopped
Nutrition: per serving
- kcal837
- fat45g
- saturates20g
- carbs72g
- sugars38g
- fibre10g
- protein31g
- salt3.1g
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Method
-
step 1
Heat the oven to 220C/200C fan/gas 7. Boil the potatoes for 15 mins until just tender. Drain then tip into a baking tray. Use a spatula or the bottom of a glass to flatten them. Drizzle with 2 tbsp of oil and season.
-
step 2
Cook for 20 mins then add the onion and tomatoes, and lay over the halloumi.
-
step 3
Drizzle with 2 tbsp of the hot honey then roast for another 10-15 mins or until the halloumi has coloured a little and the tomatoes and onion have softened.
-
step 4
Mix 1 tbsp of hot honey with the vinegar and 1 tbsp of olive oil. To serve, scatter with the avocado slices and herbs, and drizzle over the dressing.
More ways with halloumi.
Authors
Janine RatcliffeFood director
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