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Keralan Potato and Halloumi Traybake
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Potato, pepper, and halloumi traybake flavoured with our Keralan Spiced Coconut Paste. Served with Smoked Garlic yoghurt and a squeeze of lime.Ingredients
Method
Ingredients
- 500g baby potatoes, halved
- 1 red pepper, cut into chunks
- 1 yellow pepper, cut into chunks
- 1 red onion, cut into wedges
- 250g halloumi, cut into large cubes
- 4 tbsp Bart Keralan Coconut Paste
- 1 tbsp olive oil
- Salt and pepper, to taste
- Fresh coriander, to finish
- Lime wedges, to serve
Smoked garlic yoghurt
- 200g natural yoghurt
- 2 tsp Bart Smoked Garlic Paste
- ½ tsp Bart Hot Smoked Paprika
- ½ tsp Bart Dried Mint
- Salt and Pepper, to taste
Method
1. Preheat the oven to 200°C fan / 220°C conventional.
2. Toss the potatoes in the little olive oil, salt, and pepper. Spread on a large roasting tray and roast for 15 mins.
3. Add the peppers and onion to the tray. Add the Paste to the vegetables. Toss to coat. Roast for another 20 mins.
4. Dot the cubed halloumi on top and return to the oven for 10 mins, until golden and slightly crispy.
5. Meanwhile mix together the ingredients for the garlic yoghurt in a medium-sized bowl.
6. Sprinkle with fresh coriander, spoon over the yoghurt and serve with lime wedges for squeezing over.
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