Halloumi traybake served in a casserole dish

Halloumi traybake

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(8 ratings)

Prep: 15 mins Cook: 1 hr

Easy

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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Ingredients

  • 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
    Halloumi

    Halloumi

    ha-loo-mee

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

  • small bunch basil, leaves torn
    Basil

    Basil

    ba-zil

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

Method

  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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samfoodie
22nd Mar, 2018
This is a really good side dish to go with roast chicken or fish. I parboil the potatoes which I’ve halved. Then put in the oven with onions, (oven set at 200c) cook until potatoes start to soften then I reduce temperature to 180c then throw in rest of veg with a sprinkle of oregano. I don’t put in chickpeas just because my youngest doesn’t like them! I’ve used feta sometimes if I don’t have halloumi. Any left over my husband takes for his lunch next day.
arkansasrazorback
20th Feb, 2018
3.8
I would agree with the other readers that the temperature should definitely be increased. Also, it's quite a lot of veg to a relatively small amount of cheese, so next time I might bump up the halloumi amount as well. Otherwise, super healthy and very flavorful!
Adamlock2003
16th Feb, 2018
0.05
The temperature and timing for this recipe is way out. With the initial stage of cooking the potatoes, you need to have the oven on at least gas mark 6 for anything to start cooking. The time provided is also not enough time to cook the broccoli so would either cook separately or for longer.
jillavenell
17th Jan, 2018
3.8
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.
lindalacy
29th Jan, 2018
Can this meal be frozen
goodfoodteam's picture
goodfoodteam
29th Jan, 2018
Thanks for your question. This recipe does not freeze well. All our freezable recipes are marked with a blue star above the nutritional information.
superiorcakes
3rd Feb, 2018
3.8
Cooked this at 190c after reading previous comment. Only had old potatoes so cut them up small, gave them a stir after 15 mins. Substituted courgettes for romano/broccoli as I find the stems tend to stay tough when roasted. Halved about 1/3 of the tomatoes to help add a little moisture to the dish, and added salt and pepper and some dried Italian herb seasoning with the veg halfway through, and put the whole thing back in the oven for 10 mins after topping with halloumi. Could have done with an extra 5 mins to really brown the cheese but I was hungry! Very tasty.