Halloumi traybake

Name: Halloumi traybake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Ingredients: 750g baby new potatoes halved; 2 medium red onions quartered and broken up into large pieces; 4 tbsp olive oil; 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; small bunch basil leaves torn

Juliet Sear

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Serves 4

Easy

Prep: 15 mins

Cook: 1 hr

A star rating of 3.9 out of 5.177 ratingsRate

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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

Egg-free

Gluten-free

Nut-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

750g baby new potatoes

halved
2 medium red onions

quartered and broken up into large pieces
4 tbsp olive oil
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
small bunch basil

leaves torn

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Nutrition: Per serving

kcal564
fat24g
saturates8g
carbs53g
sugars15g
fibre12g

high
protein28g
salt1.6g

Method

step 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.
step 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.

Recipe from Good Food magazine, January 2018

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A star rating of 3.9 out of 5.177 ratings

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