Potato, pepper and halloumi traybake

With chimichurri dressing. A tasty, colourful one pan meal.

I love a traybake. They are so easy and adaptable. With this recipe, once you’ve prepped the veg and put it in the oven, all that’s left to do is make the chimichurri dressing and wait for it to cook.

Chimichurri is a Latin American sauce which is traditionally served with grilled meat, but it works really well with halloumi here. It’s fresh and punchy, which is great to balance the salty, fatty halloumi.

I’ve used Mellow Yellow’s cold pressed rapeseed oil for both the roasting and the dressing. It’s so versatile, British grown, about half the cost of olive oil which has shot up in price recently. It’s also got half the saturated fat of olive oil, and a whopping 10x more omega 3.

Hope you enjoy this one! It’s so tasty, and would make a great dinner or even weekend brunch (though you might be garlicky for the rest of the day!).

• 400g new potatoes, cut into bite-sized pieces

• 1 red pepper or 5-6 mini peppers, stalk and seeds removed and sliced

• 1 red onion, peeled and cut into wedges

• Cold pressed rapeseed oil

• 1 block halloumi, approx 200g

For the chimichurri:

• Handful parsley, about 20g

• 1 large or 2 small garlic cloves, finely chopped

• 1 red chilli, or less to taste

• 1/2 tsp dried oregano

• 1/2 tsp salt

• 1/4 tsp pepper

• 2 tbsp red wine vinegar

• Good glug of cold pressed rapeseed oil, about 3-4 tbsp

Preheat your oven to 200C. Add the potatoes, pepper and red onion to a large baking tray. Drizzle with oil and season with salt and pepper. Shake to mix. Cook for about 25 minutes.

Make the chimichurri by adding all the ingredients to a small bowl and mixing.

Tear the halloumi into bite-sized chunks. When the veg has been in for about 25 minutes, add the halloumi and return to the oven.

Once the halloumi is starting to turn golden, remove and dollop the chimichurri over the top. Serve and dig in.