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 Traybake with Tangy Pepper Salsa
A colourful traybake: starring golden halloumi cheese, crispy potatoes, red onions and courgettes for veggies. Serve with a zesty pepper salsa, pepped up with fresh coriander and a drizzle of pomegranate molasses, for a sweet kick that ties everything together.
8 plants
Serving size
Ingredients
- 2 romano pepper
- 200g baby tomatoes
- 2 onion
- 80g mixed salad leaves
- 1 handful of fresh coriander
- 2 tbsp red wine vinegar
- 4 large potatoes
- 2 courgette
- 4 tbsp pomegranate molasses
- 250g halloumi (Milk) (cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
Nutritional Information
Calories: 567
Protein: 24g
Carbs: 66g
Fat: 22g
Roasted Halloumi Traybake with Tangy Pepper Salsa
A colourful traybake: starring golden halloumi cheese, crispy potatoes, red onions and courgettes for veggies. Serve with a zesty pepper salsa, pepped up 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 9
- Line 2 baking trays with parchment paper
- Pull out a mixing bowl
Get the potatoes on
- Cut the potatoes into 1-2cm cubes
- Place on a lined baking tray and toss with 1 tbsp oil, a pinch of salt and pepper
- Roast for 25-30 mins, until soft and golden
Prep the halloumi & veg
- Cut the halloumi into 10-12 slices. Peel the onions and cut into 1cm wedges
- Slice the courgettes into half moons
- Place all onto the other lined baking tray
- Roast for 15-18 mins, until the halloumi is golden and the veg is soft
Meanwhile, make the salsa
- Quarter the tomatoes. Dice the peppers into 1cm squares
- Finely chop the coriander
- Add all to the large mixing bowl and mix with the pomegranate molasses and vinegar. Season with salt and pepper
Plate up
- Place the salad leaves on plates. Top with the roasted veg, halloumi and salsa
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