Crispy Halloumi with Roasted Mediterranean Veggie Traybake

Ingredients

• 250g halloumi cheese, cut into thick slices
• 200g baby potatoes, halved
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 red onion, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Juice of 1 lemon
• Fresh parsley for garnish

Method

1. 1

   1. Preheat the air fryer to 200°C (400°F).

2. 2

   2. In a bowl, toss the baby potatoes with 1 tablespoon of olive oil, dried oregano, salt, and pepper.

3. 3

   3. Place the seasoned baby potatoes in the air fryer basket and cook for 10 minutes.

4. 4

   4. While the potatoes are cooking, prepare the vegetables by tossing the zucchini, bell peppers, and red onion with the remaining 1 tablespoon of olive oil, salt, and pepper.

5. 5

   5. After the potatoes have cooked for 10 minutes, add the vegetables to the basket and shake gently to combine. Cook for an additional 8 minutes.

6. 6

   6. After the 8 minutes, push the veggies to one side and place the halloumi slices on the other side of the basket. Cook for 6 minutes until the halloumi is golden and crispy.

7. 7

   7. Once done, let the meal rest for 2-3 minutes. Squeeze fresh lemon juice over the halloumi and vegetables, and garnish with parsley before serving.

Swaps & variations

• Use tofu instead of halloumi for a vegan option.
• Swap baby potatoes for sweet potatoes for a different flavor profile.
• Replace vegetables with whatever seasonal options you have on hand.

Storing & freezing

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer at 180°C (350°F) for 5-7 minutes.