Halloumi and Pesto Traybake
Ingredients:
70g halloumi, sliced
½ tsp oil
½ tsp garlic granules
½ tsp smoked paprika
¼ tsp chilli flakes (optional)
60g brown rice (or orzo)
½ small courgette, diced
½ red pepper, finely diced
½ small red onion, finely diced
5-6 cherry tomatoes, halved
2 tsp green pesto
½ vegetable stock cube (low sodium) (made with 300ml boiling water)
1 tbsp fresh basil leaves, roughly chopped (or fresh parsley)
Instructions:
Preheat the oven to 200°C / 180°C fan.
Coat the halloumi slices in oil, garlic granules, smoked paprika, and chilli flakes (if using). Set aside to marinade.
Add the brown rice, courgette, red pepper, red onion and cherry tomatoes to a small ovenproof dish. Mix well.
Make the vegetable stock in the jug and stir in the pesto. Pour over the rice and vegetables. Mix to combine.
Cover loosely with tin foil and roast for 35 minutes in the oven.
Remove from the oven, take off the tin foil and place the seasoned halloumi slices on top of the rice mixture. Bake for a further 10-15 minutes until the halloumi is golden and slightly crispy and the rice is soft. Add more water if needed.
Top tip – if the rice is not cooked to your liking, remove the halloumi at this stage, keep it warm in tin foil and allow the rice to bake for a further 10 minutes.
Let it sit for 5 minutes before serving.
To serve, top with fresh basil.