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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Eating Greek Cookbook Ingredients:
10 shallots, peeled and halved |
1 red pepper, sliced |
1 leek, sliced |
30 cherry tomatoes |
10 pitted green olives |
1 package halloumi cheese |
10 medium new potatoes, boiled until just soft and halved |
150 ml vegetable stock |
1 jar green pesto sauce |
2 teaspoons minced chilies |
oil, to fry |
Directions:
1. In a ovenproof casserole pan gently fry the shallots, pepper and leek, add the cherry tomatoes, olives, halloumi cheese, all the potatoes, pour over the stock and stir in the pesto and chilies.
2. Place in the oven and cook at 400 degrees F for 40 minutes.
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