Halloumi, Potato and Green Bean Bake

Halloumi, Potato and Green Bean Bake recipe

This recipe couldn’t come at a better time for me. At the moment, every penny is being spent on getting George ready for his uni debut this weekend. He has everything he could possibly need, including a box of 20 packets of chilli ramen noodles and a kilo of black pudding. This Halloumi, Potato and Green Bean Bake is frugal, delicious and almost effortless, three things I need my food to be, now more than ever.

I haven’t got time to waffle on too much, as I’m up to my arse in saucepans, new socks and pants and about 200 loo rolls, so I’ll keep this brief. It helps this recipe is basically a one pan, low drama, all in the same tray affair. The unpeeled, roughly chopped new potatoes get a half an hour head start to crisp and turn golden. The halloumi and green beans then make an appearance for the last 20 minutes to join the turning golden party. A spritz of lemon and some fresh basil is all that’s needed to get this to the table. It’s a total blinder if you’re a frugal chef or a struggling student with a penchant for squeaky cheese. If you’re anything like George, serve with some crusty bread and butter and that’s all it needs.

I went for a packet and a half of halloumi, but it wouldn’t be the end of the world if you only used one, or went for the full two, make this brilliant recipe work for you and your wallet.

Frugal, meat free and healthy, give or take the odd slug of olive oil, this recipe has it all whilst only having a handful of ingredients. I’m hoping George is going to be making this recipe when he gets to uni as at least this way he may get one of his five a day *or two if potatoes count?* Big love to my favourite Ocado for the recipe inspiration.

Make a start by pre heating your oven to 180 degrees fan assisted and finding a large baking tray. Cut your unpeeled new potatoes into chunks and add to your pan. Leave the skin on your garlic cloves then give them a little squash with a big knife and add them to the spuds. Drizzle over 3 tablespoons of olive oil and season with salt and pepper.

Pop these into the oven for 30 minutes to crisp and start to turn golden.

Halve your green beans and cube your halloumi.

Toss these into the potatoes and garlic, making sure you try and keep everything in a single layer to ensure even browning *my pan was photogenic but a touch too small for this*.

Put back into the hot oven for another 15 to 20 minutes or until the beans have a little charring on them and the halloumi is turning golden and crisp.

Whip the garlic cloves out and discard, then spritz with the juice of half a lemon and scatter on a handful of torn basil. Then tuck into big hearty bowlfuls.

This is a humble, wholesome affair, it’s got crunch, it’s got squeaky cheese, it’s got it all.

Good luck with the next few days if you’re preparing your fresher for their journey into the big wide world; I’m thinking of you, and your wallet.

Lucy x

Halloumi, Potato and Green Bean Bake recipe

Serves 4

You will just need a tray for this tray bake

750g new potatoes, chopped into bite-size chunks, I left the skin on

5 cloves garlic, skin-on and give them a bash

3 tablespoons olive oil

Salt and pepper

200g green beans, halved

350g halloumi, about a pack and a half, cut into cubes

Juice of half a lemon

Small handful fresh basil, torn, to garnish

Pre heat your oven to 180 degrees fan assisted. Take a large baking tray and add the chopped potatoes. Leave the skin on the garlic, but flatten with a large knife, then add to the potatoes in the tray. Drizzle on the olive oil, season with salt and pepper then put in the oven for 30 minutes.

Chop the green beans in half and cube the halloumi. When the potatoes have been in the oven for 30 minutes, remove and toss through the halloumi and green beans. Try and keep everything in a single layer. Put back in the oven for another 15 to 20 minutes or until the beans are a little charred and the halloumi is turning golden.

Remove from the oven, take out and discard the garlic, it’s done its job now, then squeeze over the juice of half a lemon and scatter with torn fresh basil. Devour whilst piping hot.