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<!doctype html>
<html>
<head>
<meta charset="UTF-8" />
<link rel="stylesheet" href="styles.css" />
</head>
<body>
<!-- Recipe -->
<div class="recipe" itemscope itemtype="http://schema.org/Recipe">
<div class="infobox">
<!-- Image -->
<div class="photobox">
<a
href="https://live-production.wcms.abc-cdn.net.au/e8e164ce7ca8a0b1bda64a6b2ab6a6e6?impolicy=wcms_crop_resize&cropH=1406&cropW=2500&xPos=0&yPos=21&width=862&height=485"
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class="photo photoswipe"
/>
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</div>
<!-- Name -->
<h1 itemprop="name" class="name">
Vegetarian Tray Bake with Salt and Vinegar Potatoes, Haloumi and
Greens
</h1>
<!-- Info -->
<!-- Rating, categories -->
<p itemprop="aggregateRating" class="rating" value="0"></p>
<p class="metadata">
<!-- Cook time, prep time, servings, difficulty -->
<b>Prep Time: </b><span itemprop="prepTime">0:10</span>
<b>Cook Time: </b><span itemprop="cookTime">35 min</span>
<b>Servings: </b><span itemprop="recipeYield">4</span>
<!-- Source -->
<b>Source: </b>
<a
itemprop="url"
href="https://www.abc.net.au/everyday/vegetarian-tray-bake-with-potatoes-haloumi-and-greens/100144364"
>
<span itemprop="author">abc.net.au</span>
</a>
</p>
<div class="clear"></div>
</div>
<div class="left-column">
<!-- Ingredients -->
<div class="ingredientsbox">
<h3 class="subhead">Ingredients</h3>
<div class="ingredients text">
<p class="line" itemprop="recipeIngredient">
<strong>1</strong>kg waxy potatoes, such as Dutch creams or
Nicolas
</p>
<p class="line" itemprop="recipeIngredient">
<strong>5</strong> tablespoons extra virgin olive oil
</p>
<p class="line" itemprop="recipeIngredient">Flaky sea salt</p>
<p class="line" itemprop="recipeIngredient">
<strong>400</strong>g haloumi, about two packets (depending on
brand)
</p>
<p class="line" itemprop="recipeIngredient">
Freshly cracked black pepper
</p>
<p class="line" itemprop="recipeIngredient">
<strong>3-4</strong> tablespoons white wine vinegar, see tips
above for substitutions
</p>
<p class="line" itemprop="recipeIngredient">
<strong>2</strong> big handfuls rocket or other leafy greens, such
as baby spinach or sliced silverbeet
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> large or 2 small French shallots, see tips
above for substitutions
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> unwaxed lemon, for juice and zest
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> bunch of mint
</p>
</div>
</div>
<!-- Nutrition (in two-column mode it goes below the ingredients) -->
</div>
<div class="right-column">
<!-- Description -->
<!-- Directions -->
<div class="directionsbox">
<h3 class="subhead">Directions</h3>
<div itemprop="recipeInstructions" class="directions text">
<p class="line">
1. Preheat the oven to 180°C and select two baking trays (ideally
40cm x 30cm).
</p>
<p class="line">
2. Scrub the potatoes then dry with a tea towel. Cut the potatoes
in half lengthways, then into 1.5cm wide half-moons.
</p>
<p class="line">
3. Divide the potatoes across the two trays. Drizzle four
tablespoons of olive oil over the potatoes (2 tablespoons per
tray) with a generous pinch of flaky sea salt, then use your hands
to massage the oil and salt into them. Ideally, the biggest
surface area of each potato is in contact with the baking tray.
</p>
<p class="line">
4. Place the trays in the oven and roast for about 15 minutes
until the potatoes are just beginning to turn golden.
</p>
<p class="line">
5. While you wait, prep the other ingredients: slice each slab of
haloumi in half so you have a total of four rectangular pieces, if
using two blocks of haloumi. This is to ensure the cheese cooks
nicely without drying out (you'll be tearing it into chunks
later). Finely dice the shallots; and finely chop the mint (making
sure the chopping board is dry when you do so, so the mint stays
fresh).
</p>
<p class="line">
6. After 15 minutes, remove the trays and toss the potatoes. Make
space for the haloumi in the middle of the trays, then place two
slabs on each. Crack some pepper over the haloumi and drizzle with
oil, then return the trays to the oven and roast for 10-15 more
minutes until the potatoes are golden brown and the haloumi is
warmed through with golden edges. Keep in mind that each brand of
haloumi will cook a little differently.
</p>
<p class="line">
7. Remove the haloumi onto a chopping board and set aside. Drizzle
3 tablespoons vinegar over the potatoes (1.5 tablespoons per
tray). Give it a moment to allow the potatoes to soak up the
vinegar, then divide the rocket and shallots between the trays.
Give everything a toss to distribute the vinegar and allow the
rocket to wilt. Taste a potato and add more vinegar as desired.
The vinegar should shout at you, albeit pleasantly.
</p>
<p class="line">
8. Tear the haloumi into bite-sized chunks and add them to a
mixing bowl. Top with lemon zest and juice, then give everything a
stir.
</p>
<p class="line">
9. Serve the potatoes, rocket and shallots in bowls and top with
haloumi chunks, along with any juice in the bottom of the bowl.
Scatter mint and serve.
</p>
</div>
</div>
<!-- Notes -->
<!-- Nutrition (in regular mode it goes below the notes) -->
<!-- Used in two different places depending on the recipe layout -->
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</div>
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