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Overhead view of golden roasted sausages, halloumi slices and charred peppers on a rustic sheet pan with lemon wedges

Golden Roasted Cypriot Sausage and Halloumi Tray Bake

Pork sausages, halloumi and vegetables roast together on one sheet pan until golden, then get a squeeze of lemon at the end.
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Prep Time 15 minutes
Cook Time 53 minutes
Total Time 1 hour 8 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 820
Ingredients Method Notes

Ingredients
  

  • 6 pork sausages (about 500 g)
  • 250 g halloumi block, sliced 1.5 cm thick; pat dry before slicing
  • 500 g baby potatoes halved
  • 2 red bell pepper , sliced into strips
  • 2 red onion , cut into wedges
  • 200 g cherry tomatoes
  • 4 garlic cloves , minced
  • 3 tbsp olive oil
  • 2 tsp dried oregano
  • 1 lemon juiced, plus extra wedges to serve
  • black pepper to taste
  • fresh parsley small handful, chopped; for garnish

Method
 

  1. Heat the oven to 200°C / 400°F. Line a sheet pan (33 x 46 cm / 13 x 18 inch) with foil or parchment for easy cleanup.
  2. Bring salted water to a boil in a 20 cm / 8-inch saucepan. Add the halved baby potatoes and parboil for 8 minutes, until just tender at the edges but still firm in the middle. Drain well.
  3. Spread the potatoes and sausages on the sheet pan. Drizzle with 2 tablespoons of olive oil, scatter over half the garlic and 1 teaspoon of oregano, and toss with your hands. Roast for 20 minutes.
  4. Take the pan out and add the peppers, red onion, remaining garlic and the rest of the oregano. Toss everything together and spread back into a single layer. Roast for 15 minutes more, until the sausages are browned and the vegetables start to char at the edges.
  5. Add the cherry tomatoes and tuck the halloumi slices among the vegetables. Drizzle the halloumi with the remaining tablespoon of olive oil. Roast for 10 to 12 minutes, until the halloumi is golden at the edges.
  6. Check a sausage with a knife or instant-read thermometer. It should read 160°F / 71°C in the center, with no pink and clear juices.
  7. Pull the tray out, squeeze the lemon juice over everything, and scatter with chopped parsley and black pepper.
  8. Serve straight from the pan while everything is warm, with lemon wedges on the side.

Notes

  • Parboil potatoes for 8 minutes so they finish cooking at the same time as the sausages.
  • Add halloumi only in the last 10 to 12 minutes, or it turns rubbery.
  • Pat halloumi dry before slicing for better browning.
  • Sausages are done at 160°F / 71°C internal, with no pink in the center.