Sheet Pan Halloumi and Vegetable Roast

Preparation

1. Preheat your oven to 200°C (180°C fan / Gas Mark 6). Line a large, sturdy rimmed baking sheet with baking paper.
2. In a small cup, stir together the dried oregano, smoked paprika, garlic powder, fine sea salt, and black pepper.

Roasting the Potatoes

1. Place the halved baby potatoes on the prepared baking sheet. Drizzle with 1 tablespoon of the olive oil and sprinkle with half of the spice blend. Toss to coat thoroughly, then arrange cut-side down across one half of the tray.
2. Roast in the preheated oven for 15 minutes to give the potatoes a head start so they become tender and crispy.

Adding the Vegetables and Halloumi

1. While the potatoes roast, place the zucchini, red bell pepper, red onion wedges, and whole cherry tomatoes into a mixing bowl. Drizzle with 1 tablespoon of olive oil and toss with the remaining half of the spice blend.
2. Remove the hot baking sheet from the oven. Scatter the seasoned vegetables around the potatoes in an even, single layer.
3. Nestle the cubed halloumi among the vegetables. Drizzle the remaining 1 tablespoon of olive oil evenly over the cheese cubes.
4. Return the sheet pan to the oven and roast for another 20 to 25 minutes, until the vegetables are tender with lightly charred edges, the tomatoes have blistered, and the halloumi is deeply golden and crisp on top.

Finishing and Serving

1. In a small ramekin, whisk together the honey and freshly squeezed lemon juice.
2. Drizzle the warm honey-lemon dressing evenly over the hot traybake right out of the oven.
3. Scatter with chopped fresh flat-leaf parsley and serve immediately straight from the pan, ideally with crusty bread or warm pita on the side.