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