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Ingredients
Method
- 750g baby potatoes, halved
- 2 red onions, thickly sliced
- 4 tbsp olive oil
- 400g tin of chickpeas, drained
- 1 yellow capsicum, sliced
- 400g cauliflower florets
- 250g yellow cherry tomatoes
- 4 peeled garlic cloves
- 250g sliced halloumi
- Basil leaves, torn
- Preheat the oven to 160C. Place the potatoes and onions in a roasting tin, toss with 2 tbsp of olive oil and some seasoning, and roast for 30 mins.
- Stir through the chickpeas, capsicum, cauliflower, garlic and tomatoes, then drizzle with 2 tbsp of olive oil and roast for 25 mins more. Toss together, place the halloumi slices on top, then grill for 10 mins or until the cheese is golden and melting. Scatter with basil and a good grind of black pepper, then serve with a side salad.
1 hr
4 serving
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