Crispy Potato and Haloumi Salad Traybake
Try this vegetarian one-tray wonder for your next midweek feast. Haloumi is paired with roast potatoes and a host of other veg to make one tasty dish.
Ingredients
1/4 cup extra virgin olive oil
500g Woolworths Simply Steam baby white potato
180g haloumi, cut into 8 slices
1 red onion, cut into wedges
5 garlic cloves, unpeeled
1 bunch asparagus, trimmed
250g cherry tomatoes
2 tbs capers, drained and rinsed (see tip)
1 lemon, juiced
60g baby rocket leaves
Instructions
- Preheat oven to 230°C/210°C fan-forced. Drizzle oil in a 26 x 30cm (3cm deep) baking tray.
- Cook potatoes according to packet instructions. Allow to cool slightly, then cut in half. Place potato, haloumi, onion and garlic in tray, then toss to combine. Bake for 25 minutes or until potato and haloumi are golden.
- Add asparagus, tomatoes and capers to tray, then bake for a further 5 minutes or until haloumi and potato are crispy.
- Using back of a fork, squash garlic cloves and discard skins. Combine garlic in a bowl with lemon juice. Season with pepper. Add to potato mixture and stir to combine. Serve topped with rocket.