Dinner recipe
A colourful vegetarian traybake with gnocchi, halloumi, peppers, courgette, tomatoes, basil pesto, lemon, and oregano.
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Ingredients
large roasting tray, knife, chopping board, spatula
Method
Heat the oven to 220C/200C fan/gas 7. Cut the halloumi into bite-sized cubes, slice the red peppers, dice the courgette, cut the red onion into wedges, halve the cherry tomatoes, tear the basil leaves, and cut the lemon into wedges.
Tip the gnocchi, red peppers, courgette, red onion, and cherry tomatoes onto a large roasting tray. Toss with 2 tablespoons olive oil, dried oregano, a pinch of salt, and black pepper, then roast for 18 minutes until the gnocchi is crisping at the edges.
Turn the tray contents with a spatula, then scatter the halloumi cubes over the top. Roast for 8 to 10 minutes until the halloumi is golden on the edges and the tomatoes are juicy.
Dollop the green pesto over the hot tray and squeeze over half the lemon juice. Gently fold once or twice so the pesto coats some gnocchi while leaving the halloumi visible.
Scatter most of the basil over the tray and taste one gnocchi before adding extra salt, as halloumi and pesto are already salty.
Spoon the halloumi, gnocchi, peppers, courgette, and tomatoes into shallow bowls. Finish with the remaining basil and lemon wedges for squeezing over.
