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Roasted Halloumi, Broccoli & Smashed Potatoes

A simple sheet pan / roasting tin dinner that is sure to be a crowd pleaser, with crispy smashed potatoes, lemony roasted broccoli and deliciously browned halloumi cheese! With the right garnishes and a dreamy yogurt tahini sauce, these simple ingredients are transformed into an incredible dinner.
5 from 7 ratings

Ingredients

  • 12 baby potatoes
  • 225 g (8 oz) block of halloumi, sliced into 6 pieces
  • 2 red romano peppers, sliced into rings
  • 1 lemon, zested and juiced
  • 1 small head broccoli
  • 3 cloves garlic
  • 3 spring onions, sliced
  • 1 red chili, finely sliced (optional)
  • salt

Yogurt Tahini Sauce

  • 4 Tbsp greek yogurt
  • 2 Tbsp tahini
  • 1 lemon , juiced

Instructions 

  • Preheat the oven to 200C / 390F.
  • Boil the potatoes, whole, for 12-15 minutes until they are just tender.
  • While the potatoes are boiling, prep the broccoli. Add the broccoli, lemon zest and garlic into a bowl with a drizzle of olive oil (just enough to coat the broccoli) and mix together.
  • When the potatoes are ready, drain them and then scatter onto an oiled sheet pan. Use a glass or a potato masher to gently crush the potatoes. Spray or drizzle with olive oil, grind salt on top and place in the oven.
  • After 10 minutes, take the pan out and add the broccoli, pepper and halloumi slices to the pan.
  • Bake for a further 20 minutes, until the halloumi and broccoli are beginning to brown and the potatoes are crisp.
  • While the dish is in the oven, prepare the sauce. Whisk together the yogurt, tahini and half of the lemon juice.
  • Remove from the oven and scatter with the spring onions and chili. Drizzle with remaining lemon juice and serve.

Notes

A simple sheet pan / roasting tin dinner that is sure to be a crowd pleaser, with crispy smashed potatoes, lemony roasted broccoli and deliciously browned halloumi cheese! With the right garnishes and a dreamy yogurt tahini sauce, these simple ingredients are transformed into an incredible dinner.