Halloumi Traybake with Chimichurri
2
40 minutes
This easy halloumi traybake from Emily on Toast is perfect for a quick midweek meal or a relaxed weekend brunch. Once the vegetables are chopped and in the oven, all that’s left is to whisk together a fresh chimichurri dressing and let everything roast to perfection. The punchy herbs and acidity in the chimichurri pair beautifully with the salty halloumi, creating a vibrant, flavour‑packed dish.
Our Mellow Yellow Cold Pressed Rapeseed Oil brings the whole recipe together — used both for roasting the veg and mixing the dressing. It’s a great example of how versatile rapeseed oil can be in healthy, everyday cooking, helping you create delicious, nutritious meals with ease.
Method
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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.
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2
Mix all of the ingredients for the chimichurri together in a small bowl.
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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.
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4
Once the halloumi is starting to turn golden, remove and dollop the chimichurri over the top. Serve onto warm plates and enjoy!
Ingredients
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400g new potatoes, cut into bite sized pieces
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1 red pepper, stalk & seeds removed, sliced
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1 red onion, peeled and cut into wedges
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Drizzle of Mellow Yellow Cold Pressed Rapeseed Oil
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1 x 200g block of halloumi
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For the chimichurri:-
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20g parsley
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2 garlic cloves, finely chopped
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1 red chilli
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1/2 tsp dried oregano
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1/2 tsp Salt
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1/4 tsp pepper
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2 tbsp red wine vinegar
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3-4 tbsp Mellow Yellow Cold Pressed Rapeseed Oil
