Sausage and halloumi tray bake
Scale up the quantities to feed a crowd
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.