Baked Halloumi with tomatoes and peppers

Bart Mediterranean seasoning adds instant flavour and depth to this delicious dish. Great for brunch, lunch or supper.

INGREDIENTS

2 medium sweet potatoes (peeled and cut into 2cm chunks)
1 yellow pepper (deseeded and chopped)
1 orange pepper (deseeded and chopped)
1 red onion (peeled and cut into wedges)
200g cherry tomatoes
Bart Mediterranean Seasoning
2 tbsp olive oil
250g Halloumi (cut into 1/2 cm slices)
Sour dough loaf
CuisineMediterranean, British
SeasonSummer
IngredientsVeg, Cheese
LifestyleVegetarian
OccasionsBrunch
CoursesMain
ServesServes 4
Cook Time35 Minutes
Prep Time10 Minutes

METHOD

  1. Heat the oven to 200C. Put the potatoes, peppers, onion and Halloumi into a marinade bag or large dish.
  2. Add the oil and mix to coat everything. Sprinkle over the Bart Mediterranean seasoning and mix again. Retrieve the Halloumi, cover and set aside.
  3. On a baking sheet flatten the vegetables out to a single layer and cook for 25 minutes.
  4. After the 25 minutes, place the Halloumi on top of the veg and cook for a further 10 minutes.
  5. While the vegetables and Halloumi are cooking, toast the bread. Once the vegetables are cooked, take out of the oven and spoon a big scoop of vegetables and Halloumi onto each slice of toast, letting the juices soak in. Serve immediately.

Baked Halloumi with tomatoes and peppers

Bart Mediterranean seasoning adds instant flavour and depth to this delicious dish. Great for brunch, lunch or supper.

2 medium sweet potatoes (peeled and cut into 2cm chunks)
1 yellow pepper (deseeded and chopped)
1 orange pepper (deseeded and chopped)
1 red onion (peeled and cut into wedges)
200g cherry tomatoes
Bart Mediterranean Seasoning
2 tbsp olive oil
250g Halloumi (cut into 1/2 cm slices)
Sour dough loaf
  1. Heat the oven to 200C. Put the potatoes, peppers, onion and Halloumi into a marinade bag or large dish.
  2. Add the oil and mix to coat everything. Sprinkle over the Bart Mediterranean seasoning and mix again. Retrieve the Halloumi, cover and set aside.
  3. On a baking sheet flatten the vegetables out to a single layer and cook for 25 minutes.
  4. After the 25 minutes, place the Halloumi on top of the veg and cook for a further 10 minutes.
  5. While the vegetables and Halloumi are cooking, toast the bread. Once the vegetables are cooked, take out of the oven and spoon a big scoop of vegetables and Halloumi onto each slice of toast, letting the juices soak in. Serve immediately.

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