Halloumi traybake served in a casserole dish

Halloumi traybake

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(2 ratings)

Prep: 15 mins Cook: 1 hr


Serves 4

Enjoy this easy veggie traybake with halloumi, roasted veg and chickpeas as a nutritious family dinner. Full of colour, it packs in four of your 5-a-day

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal564
  • fat24g
  • saturates8g
  • carbs53g
  • sugars15g
  • fibre12g
  • protein28g
  • salt1.6g
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  • 750g baby new potatoes, halved
  • 2 medium red onions, quartered and broken up into large pieces
  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 400g can chickpeas, drained
  • 1 large red pepper, sliced into strips
  • ½ romanesco broccoli or cauliflower (about 400g), cut into small florets
  • 250g mixed colour cherry tomatoes
  • 4 garlic cloves, peeled
  • 250g pack reduced fat halloumi, thinly sliced



    A semi-hard chewy, white cheese originating from Cyprus and made from cow's, goat's or…

  • small bunch basil, leaves torn



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…


  1. Heat oven to 160C/140C fan/gas 3. Put the potatoes in a large roasting tin with the onion. Pour over 2 tbsp olive oil and roast in the oven for about 30 mins.

  2. Add the chickpeas, pepper, romanesco, tomatoes and garlic. Drizzle with 2 tbsp oil, then roast for a further 20-25 mins until everything is cooked and browning nicely. Toss together briefly and put the halloumi slices on top. Put it under the grill for 5-10 mins, or until the cheese is melting and browning (keep an eye on it). Scatter over the basil leaves to serve.

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Comments, questions and tips

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17th Jan, 2018
This was very tasty but for my oven this was not nearly hot enough. It took much longer and I had to turn it up to 200 deg C to brown the vegetables and cook the potatoes.
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