High some puff pastry with cherry tomatoes, peppers and halloumi to make a straightforward household lunch or supper. Scatter over some basil leaves to serve

• Preparation and cooking time
  • Prep:15 minutes
  • Prepare dinner:50 minutes
• Straightforward
• Serves 4 – 6

• Vegetarian

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Substances

• 400g cherry tomatoes, halved
• 1 yellow pepper, thinly sliced
• 2 tbsp olive oil
• 400g halloumi, minimize into 5mm slices
• 500g block puff pastry
• flour, for dusting
• 2 tbsp comfortable cheese
• 3 tsp milk
• 1 garlic clove, finely grated
• 1 egg yolk
• handful of basil leaves, to serve

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Methodology

• STEP 1

  Warmth the oven to 160C/140C fan/gasoline 3. Organize the tomatoes and peppers on a baking tray in a single layer. Drizzle with half the oil, season with salt and roast for 25 minutes.

• STEP 2

  In the meantime, warmth a griddle pan over a medium warmth. Calmly brush the halloumi slices with the remaining oil and griddle for six minutes. Flip and cook dinner for 3 minutes extra. Take away from the warmth and put aside.

• STEP 3

  Roll the puff pastry out on a evenly dusted floor to roughly 32 x 22cm, and about 1cm thick. Switch to a big baking tray lined with baking parchment and rating a 2cm border across the edges. Mix the comfortable cheese, 2 tsp milk and the garlic, and unfold contained in the border.

• STEP 4

  Flip the oven to 200C/180C fan/gasoline 4. Tip away any liquid from the tray of tomatoes and peppers, then organize the roasted veg over the comfortable cheese combine. Lay the halloumi on high. Mix the egg yolk and remaining milk, then brush this over the border. Bake for 25 minutes till the pastry is golden and risen. Scatter over the basil and serve instantly.