Pesto Halloumi with Courgette, New Potatoes and Asparagus
Ingredients
- 250 g halloumi
- 500 g new potatoes
- 200 g asparagus spears
- 2 courgette
- 4 tbsp green pesto
- 2 tbsp olive oil
- 200 g cherry tomatoes
- 30 g pine nuts
Nutrition (per serving)
- Calories
- 508 kcal
- Protein
- 20.8 g
- Carbohydrate
- 26.1 g
- of which sugars
- 7.6 g
- Fat
- 35.3 g
- of which saturates
- 13.3 g
- Fibre
- 5.1 g
- Salt
- 2.08 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 new potatoes and parboil in salted water for 8 minutes, then drain.
- 2
Toss the potatoes and sliced courgette with olive oil and half the pesto. Spread on a large baking tray and roast for 20 minutes.
- 3
Add the asparagus and cherry tomatoes to the tray. Slice the halloumi and lay on top, spreading the remaining pesto over each slice.
- 4
Return to the oven for 12 minutes until everything is tender and the halloumi is golden.
- 5
Scatter over pine nuts and serve immediately.
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