Vegetarian Tray Bake with Salt and Vinegar Potatoes, Haloumi and Greens

ingredients

• 1kg waxy potatoes, such as Dutch creams or Nicolas
• 5 tablespoons extra virgin olive oil
• Flaky sea salt
• 400g haloumi, about two packets (depending on brand)
• Freshly cracked black pepper
• 3-4 tablespoons white wine vinegar, see tips above for substitutions
• 2 big handfuls rocket or other leafy greens, such as baby spinach or sliced silverbeet
• 1 large or 2 small French shallots, see tips above for substitutions
• 1 unwaxed lemon, for juice and zest
• 1 bunch of mint

method

1. Preheat the oven to 180°C and select two baking trays (ideally 40cm x 30cm).

2. Scrub the potatoes then dry with a tea towel. Cut the potatoes in half lengthways, then into 1.5cm wide half-moons.

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.

4. Place the trays in the oven and roast for about 15 minutes until the potatoes are just beginning to turn golden.

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).

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.

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.

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.

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.