Potato, pepper and halloumi traybake with oregano and mint yoghurt

Ingredients

For 1 serving

• Potatoes150 g
• Bell peppers150 g
• Zucchini100 g
• Halloumi70 g
• Lactose-free Greek yogurt150 g
• Mint5 g
• Dried oregano1 teaspoon
• Extra virgin olive oil1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: lactose

In season: June – September

Method

1. Heat a fan oven to 210 °C. Wash the potatoes and cut them into wedges without peeling; wash the peppers and courgettes, remove the stalk and seeds from the peppers and cut everything into 3 cm pieces.
2. In a baking tray toss the potatoes, peppers and courgettes with the oil, half the dried oregano, salt and pepper, and spread them in a single layer.
3. Roast at 210 °C for 20 minutes, until the potatoes start to colour.
4. Meanwhile cut the halloumi into 1 cm slices. Mix the lactose-free Greek yoghurt with the chopped mint and a pinch of salt.
5. Turn the vegetables, lay the halloumi on top, sprinkle with the remaining oregano and roast another 12–15 minutes, until the potatoes are crisp at the edges and the halloumi golden.
6. Serve the traybake hot with the mint yoghurt.