Vegetable and halloumi traybake with tzatziki recipe
 Rustle up a moreish veggie traybake full of roasted vegetables and halloumi. An oregano dressing and easy tzatziki take it to another level. Dr Rupy's recipe costs just over £1 per portion. Each serving provides 626 kcal, 24g protein, 38g carbohydrate (of which 15g sugars), 40.5g fat (of which 18.4g saturates), 7g fibre and 2.8g salt. 300g/10oz small new potatoes, larger ones cut in halfolive oil2 tbsp red wine vinegar (or white wine vinegar)1 tsp dried oregano (or dried mixed herbs)2 garlic cloves, crushed160g/6oz radishes, topped and tailed and halved1 red onion, cut into wedges1 green pepper, deseeded and cut into chunks110g/4oz halloumi, cut into chunkssalt and freshly ground black pepper 300g/10oz small new potatoes, larger ones cut in half olive oil 2 tbsp red wine vinegar (or white wine vinegar) 1 tsp dried oregano (or dried mixed herbs) 2 garlic cloves, crushed 160g/6oz radishes, topped and tailed and halved 1 red onion, cut into wedges 1 green pepper, deseeded and cut into chunks 110g/4oz halloumi, cut into chunks salt and freshly ground black pepper ¼ cucumber, grated onto a clean tea towel and excess water squeezed out200g/7oz plain yoghurt (or Greek-style, if preferred)1 garlic clove, crushedpinch dried mintolive oil ¼ cucumber, grated onto a clean tea towel and excess water squeezed out 200g/7oz plain yoghurt (or Greek-style, if preferred) 1 garlic clove, crushed pinch dried mint olive oil Method Preheat the oven to 220C/200C Fan/Gas 7. Tip the potatoes into a baking tray and drizzle with the olive oil. Season with a pinch of salt, then roast for 15 minutes.Meanwhile, whisk a glug of olive oil with the vinegar, oregano and garlic in a large bowl. Add the radishes, onion, pepper and halloumi, season with salt and pepper and mix together. Add the vegetables and halloumi to the potatoes, stirring to combine. Return to the oven for a further 25 minutes, until everything is soft and starting to crisp at the edges.To make the tzatziki, put the squeezed out cucumber in a bowl with the yoghurt, garlic and mint. Season to taste and stir to combine. Drizzle with a little olive oil. To serve, pile the traybake onto 2 plates with tzatziki on the side. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Tip the potatoes into a baking tray and drizzle with the olive oil. Season with a pinch of salt, then roast for 15 minutes. Tip the potatoes into a baking tray and drizzle with the olive oil. Season with a pinch of salt, then roast for 15 minutes. Meanwhile, whisk a glug of olive oil with the vinegar, oregano and garlic in a large bowl. Add the radishes, onion, pepper and halloumi, season with salt and pepper and mix together. Meanwhile, whisk a glug of olive oil with the vinegar, oregano and garlic in a large bowl. Add the radishes, onion, pepper and halloumi, season with salt and pepper and mix together. Add the vegetables and halloumi to the potatoes, stirring to combine. Return to the oven for a further 25 minutes, until everything is soft and starting to crisp at the edges. Add the vegetables and halloumi to the potatoes, stirring to combine. Return to the oven for a further 25 minutes, until everything is soft and starting to crisp at the edges. To make the tzatziki, put the squeezed out cucumber in a bowl with the yoghurt, garlic and mint. Season to taste and stir to combine. Drizzle with a little olive oil. To make the tzatziki, put the squeezed out cucumber in a bowl with the yoghurt, garlic and mint. Season to taste and stir to combine. Drizzle with a little olive oil. To serve, pile the traybake onto 2 plates with tzatziki on the side. To serve, pile the traybake onto 2 plates with tzatziki on the side. Recipe tips Radishes aren’t just for salads! They have a lovely texture when roasted and add a sweet, peppery flavour to dishes. You can use regular potatoes for this dish – just chop them into bite-sized chunks, then cook as above. You can cook this dish in an air fryer. Air fry the oiled potatoes at 200C for 15 minutes, then reduce the heat to 180C and add the halloumi and other vegetables. Air fry for 10-12 minutes, shaking the basket regularly, until the halloumi is browned and the vegetables are softened. Leftover halloumi is excellent served alongside my roast vegetable hummus.