Main course · Greek

Greek-Style Halloumi with Olives, Tomatoes and Oregano

Name: Greek-Style Halloumi with Olives, Tomatoes and Oregano
Total time: 40 min
Yield: 4
Cuisine: Greek
Ingredients: 250 g halloumi; 6 plum tomatoes; 2 courgettes; 100 g Kalamata olives; 2 red onion; 2 tsp dried oregano; 3 tbsp olive oil; 3 garlic cloves; 1 lemon

40 min Serves 4 ~432 kcal/serving ~£8.70 (£2.17/serving) VegetarianGluten-free

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Ingredients

250 g halloumi
6 plum tomatoes
2 courgettes
100 g Kalamata olives
2 red onion
2 tsp dried oregano
3 tbsp olive oil
3 garlic cloves
1 lemon

Nutrition (per serving)

Calories: 432 kcal
Protein: 17.8 g
Carbohydrate: 15.1 g
of which sugars: 11.9 g
Fat: 32.3 g
of which saturates: 13.2 g
Fibre: 5.8 g
Salt: 2.75 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

1
Preheat the oven to 200°C (180°C fan). Halve the plum tomatoes, slice the courgettes into rounds and cut the red onions into wedges.
2
Toss the tomatoes, courgettes and onion with olive oil, crushed garlic and oregano. Season and spread on a large baking tray.
3
Roast for 18 minutes until beginning to soften and colour.
4
Scatter over the olives and lay sliced halloumi on top. Return to the oven for 12 minutes until golden.
5
Squeeze over the lemon juice and serve with warm pittas if liked.

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