500g Small Potatoes
2 Red Onions
2 Red Peppers
1 Yellow Pepper
1-2 (depending on size) Courgettes
1 Jar of Pitted Black Olives
250g Cherry Tomatoes
3 Tablespoons of Olive Oil
3 Tablespoons of Tomato Puree
300g Creme Fraiche
Sweet Chilli Sauce
- Quarter the potatoes, sprinkle with olive oil and rosemary (chop finely) and spread evenly on a big baking tray. Roast for around fifteen minutes at 200c whilst chopping up all the other vegetables and halloumi into roughly equal size pieces
- Mix together the olive oil and tomato puree. Add the chopped up vegetables and halloumi to the tray and add the tomato and olive oil. Mix thoroughly so that everything is nicely coated in the marinade.
- Add plenty of salt and pepper plus a few rosemary twigs and roast for another thirty minutes at 200c until everything is nicely charred
I served it straight from the tray and with cooling creme fraiche and sweet chilli sauce for extra kick on the side. Really tasty, fresh and full of veggie goodness.