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Rapeseed Oil
Chili Oil
Dressings
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Halloumi Traybake with Chimichurri
This simple traybake by Emily on Toast is perfect for a mid week meal or weekend brunch. 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. The punchy freshness of the dressing is a lovely contrast with the salty halloumi.
Our Mellow Yellow Cold Pressed Rapeseed Oil is used for both the roasting and dressing – showcasing plenty of versatility in the kitchen for a quick, delicious and nutritious meal!
Ingredients
400g new potatoes, cut into bite sized pieces
1 red pepper, stalk & seeds removed, sliced
1 red onion, peeled and cut into wedges
Drizzle of Mellow Yellow Cold Pressed Rapeseed Oil
1 x 200g block of halloumi
For the chimichurri:-
20g parsley
2 garlic cloves, finely chopped
1 red chilli
1/2 tsp dried oregano
1/2 tsp Salt
1/4 tsp pepper
2 tbsp red wine vinegar
3-4 tbsp Mellow Yellow Cold Pressed Rapeseed Oil
Method
1) Preheat the oven to 200C. Add the potatoes, pepper and red onion to a roasting tin. Drizzle with the cold pressed rapeseed oil and season with salt and pepper. Shake to mix and place in the oven.
2) Mix all of the ingredients for the chimichurri together in a small bowl.
3) Tear the halloumi into bite sized chunks. When the veg has been in for around 25 minutes, add the halloumi and return to the oven.
4) Once the halloumi is starting to turn golden, remove and dollop the chimichurri over the top. Serve onto warm plates and enjoy!
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