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.
Serving size
Ingredients
Ingredients
-
140g sweetcorn(sweetcorn, water, salt)
- 2 sweet potato
- 160g greek style yoghurt (Milk)
- 1 unwaxed lemon
-
250g halloumi (Milk)(cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
-
2 tsp peri peri seasoning(Lemon Peel Powder, Smoked Paprika, Garlic, Onion, Palm Coconut, Birds Eye Chilli, Nutmeg, Oregano, Black Pepper)
- 2 pepper
- 2 onion
-
1 tbsp garlic, basil and parsley paste(garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 110g baby tomatoes
Allergens
Contains:
Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 114Kcal | 586Kcal |
| 475kJ | 2453kJ | |
| Fat | 5.8g | 30g |
| of which saturates | 2.8g | 14g |
| Carbohydrates | 11g | 59g |
| of which sugars | 4.9g | 25g |
| Protein | 4.6g | 24g |
| Salt | 0.37g | 1.9g |
| Fibre | 1.9g | 9.9g |
4 of 5 a day
Family-friendly
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!
Cooking Instructions
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 & pickle the onion
- 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
- Peel and thinly slice half an onion, then cut the remaining into 1cm wedges. 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
Tray & bake
- 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. Drizzle with 1 tsp oil and season with a pinch of salt and pepper
- Roast for 5-6 mins, then lay the halloumi onto the other side of the tray. Drizzle with 1 tsp oil. Sprinkle the peri peri seasoning over everything (use less for less heat)
- Roast for a further 8-10 mins, until the veg is soft and the halloumi is golden
Make the yoghurt
- 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
Make the salsa & 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
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