Fridge Friend Recipes
Pepper and Halloumi Traybake recipe
A colourful, savoury traybake with sweet roasted peppers and golden halloumi. Finished with a simple balsamic glaze, it makes an easy lunch or light dinner.
30 min · Easy · British Jump to method
Ingredients
- 1 Green Pepper
- 1 Purple Pepper
- 1 Yellow Pepper
- 225g Halloumi
- 1 tbsp Olive Oil
- 1 tbsp Balsamic Vinegar
- 1 pinch Salt
- 1 pinch Black Pepper
| Nutrition | Per serving |
|---|---|
| Calories | 341 kcal |
| Protein | 16.8 g |
| Carbohydrates | 11.2 g |
| Fat | 25.3 g |
| Saturated fat | 15 g |
| Fibre | 3.8 g |
| Sugar | 8.9 g |
| Sodium | 933 mg |
Why this works
A fairly energy-dense traybake that provides good protein and vitamin C, but is high in salt and saturated fat because of the halloumi.
Vitamin C rich peppers. The three peppers provide a good source of vitamin C, supporting immune function and iron absorption.
Calcium and protein from halloumi. Halloumi contributes substantial protein and calcium, which support muscle maintenance and bone health.
High salt and saturated fat. Halloumi is naturally salty and high in saturated fat, so this dish may be less suitable for those watching blood pressure or heart health.
Method
- Preheat the oven to 220°C (Fan 200°C, 428°F, Gas Mark 7) and line a baking tray with baking paper.
- Slice the green pepper, purple pepper and yellow pepper into thick strips and place them on the tray.
- Cut the halloumi into thick slices and nestle it among the peppers.
- Drizzle with olive oil, season with salt and black pepper, then toss gently so everything is lightly coated.
- Bake for 18-20 minutes, turning the halloumi and peppers halfway through, until the cheese is golden and the peppers are tender and lightly charred.
- Finish with a drizzle of balsamic vinegar and serve straight away.
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