Chargrilled halloumi with rosemary & olive potatoes
A Greek-inspired, meat-free main that makes a light, summery meal
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 30 mins
- Heat the oven to 220C/fan 200C/gas 7. Put the potatoes on a large baking tray and toss with 1 tsp oil. Roast for 25 minutes until golden and tender. Turn once during cooking.
- Toss the tomatoes, garlic, olives and rosemary into the pan, splash over the wine and roast for another 5 minutes until the tomato skins are popping.
- Grill or griddle the halloumi until golden, then serve with the vegetables and a handful of rocket.
PER SERVING
633 kcalories, protein 30.3g, carbohydrate 44.8g, fat 37.5 g, saturated fat 19.4g, fibre 3.6g, salt 5.68 g
Recipe from olive magazine, July 2011.
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http://www.bbcgoodfood.com/recipes/1428660/
http://www.bbcgoodfood.com/recipes/1428660/
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 30 mins
Ingredients
- 1kg baby new potato , any bigger ones halved
- 2 cloves garlic , thinly sliced
- few sprigs rosemary , roughly chopped
- ½ x 300g jar Kalamata olives , drained
- 250g cherry plum tomatoes
- 5 tbsp white wine
- 2 x 250 packs halloumi cheese , thickly sliced
- 100g rocket , to serve
PER SERVING
633 kcalories, protein 30.3g, carbohydrate 44.8g, fat 37.5 g, saturated fat 19.4g, fibre 3.6g, salt 5.68 g
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10 February 2012
kasia rated this recipe
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