Halloumi Veg Tray Bake

Our vegetarian tray bake packs in plenty of flavour. Kentucky coated halloumi nestled on top of roasted vegetables is sure to be a winner with all the family. Salty halloumi coated in spiced Pom Pom Kentucky seasoning matches perfectly with sweet crisp roasted vegetables.

Serves 4

Effort: Easy

Prep: 5mins

Cook: 25-30mins

Ingredients

• 2 Zucchini, cut into small chunks

• 2 red onion, cut into slim wedges

• 3 large cloves garlic, skins left on

• 3 tbsp olive oil

• 300g cherry tomatoes

• 400g halloumi, sliced thickly

• 1 Large sweet potato, peeled and cut into small chunks

• 2 Medium potatoes, washed & cut into small chunks

• 1/2 pack Pom Pom Kentucky coating mix

• 1/2 Cup milk

• a few pinches dried chilli flakes (optional)

Method

• Heat the oven to 200C/fan 180C/gas 6. Toss the zucchini, onion, sweet potato, potato and garlic with the olive oil, and tip into 2 large, shallow baking dishes. Season well and roast for 10 minutes.

• While the vegetables are roasting, slice & coat your halloumi in the Kentucky coating, repeat for extra crunch.

• Stir in the cherry tomatoes and nestle the halloumi slices on top, spray the halloumi with oil & sprinkle over the chilli flakes, if using. Cook for another 15 minutes until the tomatoes start to burst and release juice, and the halloumi is turning golden.

• Squeeze the garlic cloves out of their skins and mash into the oil and juices in the baking dish, stirring it in.

  Spoon everything onto plates and serve.

Hints & tips

If can’t live without meat, try having it with steak or roast chicken.

Use any vegetables you like, Just make sure they are diced up small enough for a quick cook.