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If short on time, traybakes are a great option. This Cajun spiced halloumi, potato, and veg bake is a great way to use up cooked potatoes and makes a tasty addition to weekend bbq's too.

Benefits: Colourful veg provides us with fibre and phytonutrients to support digestion and overall health, halloumi. Cayenne pepper contains capsaicin, which is an antioxidant that may be able to boost your metabolism, improve heart health, and reduce inflammation


Recipe (serves 4):

For the Tray Bake

6 waxy potatoes cooked  (or 2 sweet potatoes raw)

1 red onion

2 peppers

1 bulb of fennel

1 pack halloumi

8 cherry tomatoes

1 tbsp Cajun spice mix

Olive oil



60g Aioli (or Mayo &1 clove garlic)

10ml cider vinegar

1 tsp maple syrup



  • Preheat oven to 200 deg C/ 390 deg F.

  • Cut peppers, onion, potatoes and fennel into bite-sized chunks (retain the fronds of the fennel for garnish).

  • Layout in a large baking tray or two small trays. Drizzle with olive oil and rub cajun spice mix in with your hands to coat.

  • Roast in the oven for 30 Mins.

  • ​Cut the halloumi into cubes, and in a bowl mix a little more olive oil and cajun spice to coat. Add to the traybake for a further 10 mins.

  • Mix dressing ingredients together in a small jam jar with a lid.

  • Pour dressing over the traybake, garnish with fennel fronds and a serve.

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