Lunchbox Salad of Halloumi Tray Bake

Ingredients

• 4 tbsp U:Me Vegetable & Olive Oil Blend
• 750g halved baby new potatoes
• 2 medium red onions, quartered and broken up into large pieces
• 400g can drained chickpeas
• 1 large red pepper, sliced into strips
• ½ broccoli cut into small florets (about 400g)
• 250g cherry tomatoes
• 4 peeled garlic cloves
• 250g thinly sliced halloumi

Method

• Heat the oven to oven to 160C/320F
• Put the potatoes in a large roasting tin with the onion
• Pour over 2 tbsp U:Me Vegetable & Olive Oil Blend
• Roast in the oven for 30 mins.
• Add the chickpeas, pepper, brocoli, tomatoes and garlic
• Drizzle with 2 tbsp U:ME Vegetable & Olive Oil Blend
• Roast for a further 20-25 mins until everything is cooked
• Mix and add the halloumi slices on top
• Grill for 5-10 mins, or until the cheese is melting and browning