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.
Peri Peri Halloumi Traybake with Sweet Potato Wedges, Lemon Herb Yoghurt & Sweetcorn Salsa
A crowd-pleasing favourite the whole family will love. Starring golden halloumi, coated in warm peri peri spices and roasted alongside chunky sweet potato wedges, sweet onions and vibrant peppers. On the side? A fresh sweetcorn salsa and a creamy dollop of lemon herb yoghurt. Clean plates guaranteed!
4 of 5 a day
Family-friendly
Serving size
Ingredients
- 110g baby tomatoes
- 1 tbsp garlic, basil and parsley paste (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 2 onion
- 2 pepper
- 2 tsp peri peri seasoning (Lemon Peel Powder, Smoked Paprika, Garlic, Onion, Palm Coconut, Birds Eye Chilli, Nutmeg, Oregano, Black Pepper)
- 250g halloumi (Milk) (cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
- 1 unwaxed lemon
- 160g greek style yoghurt (Milk)
- 2 sweet potato
- 140g sweetcorn (sweetcorn, water, salt)
Nutritional Information
Calories: 586
Protein: 24g
Carbs: 59g
Fat: 30g
Peri Peri Halloumi Traybake with Sweet Potato Wedges, Lemon Herb Yoghurt & Sweetcorn Salsa
A crowd-pleasing favourite the whole family will love. Starring golden halloumi, coated in warm peri peri spices and roasted alongside chunky sweet potato wedges, sweet onions and vibrant peppers. On the side? A fresh sweetcorn salsa and a creamy dollop of lemon herb yoghurt. Clean plates guaranteed!
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 large baking trays with parchment paper
- Pull out a large bowl, a small bowl & a sieve
Make the wedges
- Cut the sweet potatoes into wedges. Place onto a lined baking tray, drizzle with 1 tsp oil and a pinch of salt and pepper. Roast for 25-30 mins, until soft and golden
Tray & bake
- Peel and thinly slice half an onion, then cut the remaining into 1cm wedges. Thinly slice the peppers. Thinly slice the halloumi and pat dry with kitchen paper. Roughly dice the tomatoes. Drain the sweetcorn
- Add the onion wedges and pepper to one side of the other lined baking tray. Lay the halloumi onto the other side of the tray
- Sprinkle over the peri peri seasoning (use less for less heat). Drizzle everything with 2 tsp oil and season with a pinch of salt and pepper
- Add the halloumi tray to the oven and roast for 14-15 mins, until the veg is soft and the halloumi is golden
Pickle the onion & make the yoghurt
- Meanwhile, halve the lemon
- In the large bowl, combine the sliced onion, the juice from half the lemon, 2 tsp olive oil and a pinch of salt and pepper. Mix well, then leave to pickle
- In the small bowl, combine the yoghurt with the juice from the remaining lemon and half the garlic & herb paste. Season to taste with salt and pepper
Final steps & plate up
- When everything is ready, add the sweetcorn, tomatoes and remaining garlic & herb paste to the pickled onion and toss to combine
- Serve the halloumi onto plates, with the wedges, roasted veg and salsa alongside. Drizzle over the lemon & herb yoghurt to finish
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.