Halloumi Tray Bake Recipe with Chickpeas and Vegetables
You can't beat a tray bake for an easy dinner, this vegetarian version combines halloumi cheese with a load of veggies and a "sauce" made from rose harissa, honey and lemon juice, and it tastes fantastic!
Servings 2 Servings
Calories 782kcal
Ingredients
- 400 g Tin Chickpeas 14oz
- 225 g Halloumi Cheese 8oz
- 7-8 Mini Peppers 225g
- 7-8 Small/Baby San Marzano Tomatoes 200g
- 1 Small Courgette 150g (Zucchini in the US)
- 1 Medium-Large Red Onion 200g
- 3 tablespoon Rose Harissa Paste
- 1 tablespoon Olive Oil
- 1 tablespoon Lemon Juice
- 20 g Honey 1 tablespoon
- ½ tablespoon Zaatar
- 1 teaspoon Coarse Sea Salt
- Fresh Coriander to Garnish
Instructions
- Drain the chickpeas, give them a rinse, dry them on kitchen paper and add them to a large mixing bowl.
- Chop the halloumi cheese into 1-1.5 cm (½") cubes and add them to the chickpeas.
- Cut the peppers in half, cut out the stems and seeds and toss them into the bowl.
- Cut the tomatoes in half and add them to the bowl.
- Remove the top from the courgette, cut it in half lengthways, then cut it into 2cm (¾") lengths, then chuck them into the bowl.
- Top and tail the red onion, cut it in half, peel it, then cut it into 8 wedges, break them up and toss them into the mixing bowl.
- Add the harissa paste, olive oil, lemon juice, and honey to a small bowl and mix them well. Then, pour this mix over the veggies and mix to coat them well.
- Pour the veggies and halloumi onto a 35cm x 25cm (14" x 10") tray, sprinkle over the zaatar and sea salt, then transfer to the oven and bake at 200°C or 390°F for 30 minutes.
Nutrition
Serving: 1 | Calories: 782kcal | Carbohydrates: 72g | Protein: 41g | Fat: 38g | Saturated Fat: 16g | Polyunsaturated Fat: 18g | Cholesterol: 89mg | Sodium: 2050mg | Fiber: 15g | Sugar: 28g
