The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Roasted Halloumi & Veg Traybake with Potatoes & Tangy Pepper Salsa
A colourful traybake: starring golden halloumi cheese, crispy potatoes, sweet onion and vibrant courgette. Serve with a zesty pepper salsa, infused with fresh coriander and a drizzle of pomegranate molasses, for a sweet kick that ties everything together.
4 of 5 a day
Serving size
Ingredients
- 40g mixed salad leaves
- 2 tbsp red wine vinegar (use half) (red wine vinegar (100%))
- 2 tbsp pomegranate molasses
- 1 handful of fresh coriander
- 1 pepper
- 110g baby tomatoes
- 1 courgette
- 1 onion
- 250g halloumi (use half) (Milk) (cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
- 2 large potatoes
Nutritional Information
Calories: 586
Protein: 25g
Carbs: 68g
Fat: 23g
Ingredients
- 1 pepper (use half)
- 2 tbsp pomegranate molasses (use half)
- 250g halloumi (use a quarter) (Milk) (cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
- 1 onion (use half)
- 1 handful of fresh coriander (use half)
- 2 large potatoes
- 40g mixed salad leaves (use half)
- 110g baby tomatoes (use half)
- 2 tbsp red wine vinegar (use a quarter) (red wine vinegar (100%))
- 1 courgette (use half)
Nutritional Information
Calories: 768
Protein: 28g
Carbs: 107g
Fat: 24g
Roasted Halloumi & Veg Traybake with Potatoes & Tangy Pepper Salsa
A colourful traybake: starring golden halloumi cheese, crispy potatoes, sweet onion and vibrant courgette. Serve with a zesty pepper salsa, infused with fresh coriander and a drizzle of pomegranate molasses, for a sweet kick that ties everything together.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a medium bowl & a peeler
Roast the potatoes
- Dice the potatoes into 2cm chunks (peel optional)
- Place onto the lined baking tray and toss with 2 tsp oil and pinch of salt and pepper. Roast for 10 mins
Add the halloumi & veg
- Thinly slice the half block of halloumi into 6 slices and pat dry. Cut the onion into 1cm wedges. Slice the courgette into 2cm half-moons
- After 10 mins, add the prepped veg to the tray with the potatoes and lay the halloumi on top
- Roast together for a final 15-18 mins, until the halloumi is golden and the veg is soft
Make the salsa
- Quarter the tomatoes. Dice the pepper into 1cm chunks. Finely chop the coriander
- Add all to the medium bowl, along with the pomegranate molasses and the half pack of vinegar. Season with salt and pepper and toss to combine
Plate up
- Share the salad leaves between plates. Top with the roasted veg, halloumi and salsa
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