Sausage and hal­loumi tray bake

Woman (UK) - - Recipes -

Scale up the quan­ti­ties to feed a crowd

SERVES

PREP 15 MINS

COOK 55 MINS

4 herby chipo­latas 1 onion, cut into wedges

1 yel­low pep­per, cut into chunks

1 red pep­per, cut into chunks

1 large cour­gette, sliced into discs

150g cherry toma­toes

2tbsp dried oregano 110g hal­loumi, cut into 4 chunks and driz­zled with olive oil For the Salsa Verde: 15g flat-leaf pars­ley 15g basil

1tbsp red wine vine­gar

1 small gar­lic clove 1tsp salted ca­pers

30ml olive oil 30ml wa­ter

Heat oven to 200C/ Gas 6. Put sausages in a roast­ing tray, driz­zle with a lit­tle olive oil and cook for 15 mins. Add all the veg­eta­bles and cook for an­other 30 mins.

Place the hal­loumi on top of the sausages and veg, with the oregano. Switch to a high grill and cook for a fur­ther 5-10 mins un­til hal­loumi is golden.

In a food pro­ces­sor, blitz the salsa verde in­gre­di­ents and driz­zle over the cooked bake. Per Serv­ing: 525 cals, 36g fat (14g sat­u­rated), 25g car­bo­hy­drates

Food Ed’s tip

Serve this with crusty bread to soak up the de­li­cious juices.

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