Mediterranean Halloumi Roasted Vegetables

Serves 4
Time 1 hour


6 new potatoes, halved
2 yellow capsicums, chopped
2 large carrots, chopped
1 large red onion, wedges
5 garlic cloves, whole
2 rosemary stalks
2 tbsp extra virgin olive oil
1 punnet mixed cherry tomatoes
1 small jar stuffed green olives, pitted
1 lemon, sliced into wedges
1 pinch salt
1 pinch pepper
1 block halloumi, sliced

To serve
1 bunch fresh parsley, roughly chopped


Preheat oven to 200°C.

In a large oiled baking tray scatter potatoes, capsicums, carrots, onion, garlic, rosemary and olive oil in a large roasting tray. Season with salt and pepper. 

Bake for 30 minutes, or until golden. Add cherry tomatoes, olives and lemon slices for a further 15 minutes. 

In a medium frying pan with a little extra virgin olive oil fry halloumi for 2-3 minutes on both sides or until golden.

Serve vegetables with halloumi and fresh parsley.