Mareco Lemon Herb Roast Vegetables and Halloumi

Ingredients

• 200 g Halloumi
• 1 medium Zucchini
• 1 medium Red bell pepper
• 1/2 medium Red onion
• 150 g Cherry tomatoes
• 2 tbsp Olive oil
• 1 Lemon (zest and juice)
• 2 cloves Garlic
• 1 tsp Dried oregano
• 2 tbsp Fresh parsley(optional)
• 1/4 tsp Salt(optional)
• 1/4 tsp Black pepper(optional)

Instructions

1. 1

   Heat oven to 220°C / 425°F. Chop zucchini, bell pepper, and red onion into bite-size pieces; halve the cherry tomatoes. Mince garlic.

2. 2

   In a bowl, toss vegetables with olive oil, lemon zest and juice, garlic, oregano, black pepper, and (if needed) a pinch of salt. Spread on a baking tray in a single layer.

3. 3

   Roast for 20 minutes, then stir and roast for 5 more minutes until tender and lightly browned.

4. 4

   While vegetables roast, slice halloumi into 1 cm slabs. Heat a nonstick pan over medium-high heat and sear halloumi 1–2 minutes per side until golden.

5. 5

   Serve roasted vegetables with seared halloumi. Top with parsley and an extra squeeze of lemon if desired.