Mediterranean Halloumi, Pepper & Potato Bake

Preheat the oven to 200°C (180°C fan).

Add the sliced potatoes and peppers to a large bowl. Drizzle with olive oil and sprinkle over the dried oregano, garlic granules, salt and black pepper. Toss well to coat.

Spread the vegetables out in a large baking dish or roasting tin and bake for 25 minutes, until the potatoes begin to soften and turn golden.

Remove from the oven and arrange the sliced halloumi on top of the vegetables.

Return to the oven and bake for a further 15–20 minutes, until the halloumi is golden and lightly crisp and the potatoes are tender.

Remove from the oven and leave to rest for 5 minutes before serving.