Recipes
Date posted: 04/02/2024
Ingredients
| Potatoes, cut into small chunks | 800g |
| Olive oil | 50ml |
| Red capsicum peppers, deseed and cut into wedges | 800g |
| Courgette, 1cm circles | 600g |
| Red onion, cut into wedges | 300g |
| Chickpeas, drained | 500g |
| Cherry tomato on vine | 500g |
| Cumin powder | 5g |
| Everyday Favourite ground coriander | 5g |
| Everyday Favourites ground cinnamon | 10g |
| Harissa paste | 50g |
| Everyday Favourites dry oregano | 15g |
| Greek style yogurt | 100g |
| Tahini paste | 20g |
| Fresh lime juice | 10ml |
| Everyday Favourites clear blossom honey glass | 20g |
| Halloumi, sliced | 650g |
| Curly parsley, chopped | 20g |
| Mint, torn | 20g |
| Seed mix |
Method
- Toss the potatoes in olive oil and roast for 15 minutes.
- Toss the peppers, courgettes and red onion into oil and add to the potatoes to roast for 15 minutes.
- Tip the chickpeas, cherry tomatoes, spices, harissa, and oregano and toss to combine, roast for 10 minutes.
- Mix the yoghurt with tahini, lime juice and honey.
- Pan fry the halloumi, plate up the veg mix, top with halloumi, drizzle over yoghurt, top with chopped parsley, torn mint and seeds.