New Potato, fennel & halloumi tray bake

Serves

4 People

Cooking Time

60 minutes

Season

Summer

Autumn

Dietary

Vegetarian

Gluten Free

Try this seasonal one tray wonder! Sweet aniseed flavoured fennel, salty halloumi, olives and a citrusy orange dressing combine for a super easy summer dish. Pair with some simple salad on the side.

Ingredients

750g new potatoes (washed)
2 fennel bulbs
300g halloumi cheese (sliced)
100g pitted kalamata olives
olive oil
1 tsp dried oregano

For the dressing

Juice of ½ an orange
Zest of 1 orange
2 tbsp cider vinegar
8 tbsp olive oil
½ tsp chilli flakes
Salt
Black pepper

Method

Step 1.

Pre heat your oven to 200c. Cut your potatoes in half lengthways and add to a large mixing bowl, quarter the fennel, add to the bowl along with the olives, a good drizzle of olive oil, oregano and a good pinch of salt. Give this a good mix in the bowl. Add this to a large baking dish spreading the ingredients out.

Step 2.

Bake for a total of 45 – 50mins, add the sliced halloumi on top after 25mins to bake for the final 20 mins. Take out of the oven when the potatoes and halloumi are crispy

Step 3.

Whilst the dish is baking, make the dressing. To a small bowl add the Orange Juice, zest, cider vinegar, olive oil, chilli flakes and a good pinch of salt and pepper. Whisk together with a fork until the dressing comes together and has thickened slightly. Taste for seasoning.

Step 4.

Take the oven dish out of the oven and drizzle the dressing over the top, then serve!