Mediterranean Halloumi Roasted Vegetables


  • 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
  • 1 bunch fresh parsley, roughly chopped to serve

Time: 1 hour
Serves: 4
Recipe by: Rosie Mansfield

Step 1.
Preheat oven to 200°C.

Step 2.
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.

Step 3.
Bake for 30 minutes, or until golden. Add cherry tomatoes, olives and lemon slices for a further 15 minutes.

Step 4.
In a medium frying pan with a little extra virgin olive oil fry halloumi for 2-3 minutes on both sides or until golden.

Step 5.
Serve vegetables with halloumi and fresh parsley.

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