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.
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.