Oven-Baked Cheesy Hasselback Halloumi
with Roasted Capsicum & Courgette
- Milk
- Sulphites
- Soy
- Wheat
- Gluten
- May contain traces of allergens
Get ready for a bite of cheesy perfection! Juicy, golden chicken in a show-stopping smokey spice blend, topped with ooey gooey melted cheese. Nestled alongside tender courgette and sweet capsicum, this oven-baked wonder is packed with bold flavours and minimal fuss.
Ingredients
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1
Capsicum
1 packet
Halloumi
(Contains: Milk; )
1 sachet
peri-peri seasoning
(May be present: Soy, Wheat, Gluten)
2
Courgette
1 packet
Chopped Potato
(Contains: Sulphites; )
1
Spring Onion
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato and courgette into bite size chunks. Roughly chop capsicum. • Place on lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.
• Cut the halloumi deep slices, taking care to not slice all the way through, across halloumi in 1cm intervals. Season generously with salt and pepper. Sprinkle over peri-peri seasoning and shredded cheddar cheese. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook halloumi until golden brown, 1-2 minutes each side.
• When the veggies are done, add a drizzle of white wine vinegar and toss to combine. Season to taste.
• Divide courgette and capsicum traybake between plates. Top with cheesy peri peri halloumi. Enjoy! • If you've added a fancify bundle, thinly slice spring onion and slice lemon into wedges. Sprinkle over spring onion and squeeze over lemon juice. Serve with sour cream.
