Vegetable and halloumi traybake with tzatziki
- 300g/10oz small new potatoes, larger ones cut in half
- olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- 2 garlic cloves, crushed
- 160g/6oz radishes, topped and tailed and halved
- 1 red onion, cut into wedges
- 1 green pepper, deseeded and cut into chunks
- 110g/4oz halloumi, cut into chunks
- salt and freshly ground black pepper
For the tzatziki
Preheat the oven to 220C/200C Fan/Gas 7.
Tip the potatoes into a baking tray and drizzle with the olive oil. Season with a pinch of salt, then roast for 15 minutes.
Meanwhile, whisk a glug of olive oil with the vinegar, oregano and garlic in a large bowl. Add the radishes, onion, pepper and halloumi, season with salt and pepper and mix together.
Add the vegetables and halloumi to the potatoes, stirring to combine. Return to the oven for a further 25 minutes, until everything is soft and starting to crisp at the edges.
To make the tzatziki, put the squeezed out cucumber in a bowl with the yoghurt, garlic and mint. Season to taste and stir to combine. Drizzle with a little olive oil.
To serve, pile the traybake onto 2 plates with tzatziki on the side.
Radishes aren’t just for salads! They have a lovely texture when roasted and add a sweet, peppery flavour to dishes.
You can use regular potatoes for this dish – just chop them into bite-sized chunks, then cook as above.