Baked Halloumi with Dill and Lemon

Ingredients

• Halloumi 2 x 225g blocks
• Olive oil 3 tbsp
• Lemon 1, zested and juiced
• Fresh dill 1 large bunch, roughly chopped
• Garlic 2 cloves, minced
• Red onion 1 medium, thinly sliced
• Cherry tomatoes 1 x 250g punnet, halved
• Courgette 1 medium, sliced into 1cm rounds
• Black olives 50g, pitted and halved
• Sea salt Pinch
• Black pepper Pinch

Method

1. Preheat your oven to 200°C (180°C fan/Gas Mark 6).
2. Cut the halloumi into 1.5cm thick slices or cubes.
3. In a large baking dish, combine the sliced red onion, halved cherry tomatoes, courgette rounds, and halved olives.
4. Drizzle the vegetables and olives with 2 tbsp of the olive oil, add the minced garlic, lemon zest, salt, and pepper. Toss to coat.
5. Arrange the halloumi pieces amongst the vegetables in the baking dish.
6. Drizzle the remaining 1 tbsp of olive oil over the halloumi and vegetables.
7. Bake for 20-25 minutes, or until the halloumi is golden brown and softened, and the vegetables are tender and slightly charred.
8. Squeeze the fresh lemon juice over the dish and scatter most of the chopped fresh dill on top just before serving. Garnish with the remaining dill.