Roasted vegetables with halloumi

Total time: 1hr
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 380 Kcal, 17g Protein, 11g Carbohydrates, 27g Fat


  • To marinate the halloumi
  • 250 g halloumi, cut into strips approx. 1 cm wide
  • 1 tsp Italian herb mix
  • 1 tbsp olive oil
  • Vegetables
  • 480 g pre-cooked sweetcorn, cut into slices approx. 3 cm thick
  • 1 red pepper, cut into batons
  • 3 carrots (approx. 280 g), cut into batons
  • 1 broccoli (approx. 200 g), cut into florets
  • 1 tsp salt
  • 2 tbsp olive oil
  • a little pepper
  • Yoghurt dressing
  • 180 g plain yoghurt
  • 2 tsp Italian herb mix
  • salt and pepper to taste
  • Utensils
  • One large, rectangular tray, greased

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  • To marinate the halloumi

    Mix the halloumi, oil and herb mix in a bowl, cover and marinate for approx. 30 mins.
  • Vegetables

    Place the vegetables, oil, salt and pepper in a bowl, mix well. Spread the vegetables onto the prepared baking tray.
  • To roast

    Approx. 20 mins. in the centre of an oven preheated to 200°C. Place the halloumi on top of the vegetables, cook for a further 10 mins., serve immediately.
  • Yoghurt dressing

    Combine the yoghurt with the herb mix, salt and pepper, drizzle the dressing over the vegetables and halloumi.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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