Sheet Pan Halloumi with Roasted Bell Peppers

Lista de compras

250g halloumi cheese, cut into bite-sized cubes
3 mixed bell peppers (such as red and yellow), sliced into thick strips
1 large red onion, cut into thin wedges
1 lemon, halved

Básicos da despensa— provavelmente já os tem

3 tbsp olive oil
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp freshly cracked black pepper

Preparação

Preparation

Preheat your oven to 200°C (180°C fan) / 400°F and line a large rimmed baking sheet with baking paper.
In a large mixing bowl, toss the sliced bell peppers and red onion wedges with 2 tablespoons of olive oil, dried oregano, dried thyme, salt, and black pepper until evenly coated.

Roasting the Vegetables

Spread the seasoned peppers and onions out across the prepared baking sheet in a single layer.
Roast in the oven for 15 minutes, until the vegetables begin to soften and take on light char around the edges.

Adding the Halloumi

Remove the baking sheet from the oven and scatter the cubed halloumi among the vegetables.
Drizzle the remaining 1 tablespoon of olive oil over the cheese cubes.
Return the tray to the oven and roast for another 10 to 12 minutes, until the halloumi is browned and slightly crisped at the edges and the peppers are tender and caramelized.

Finishing and Serving

Squeeze fresh lemon juice over the hot sheet pan directly before serving.
Serve immediately on its own, tossed with warm flatbreads, or over a bed of grains.

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