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Halloumi traybake

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

  • Prep: 15 mins
    Cook: 1 hrs
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 564
  • Carbohydrates 53
  • Saturated Fat 8
  • Sugar 15
  • Protein 28
  • Fat 24
  • Fibre 12
  • Salt 1.6

Nutrition per serving

  • Calories 564
  • Carbohydrates 53
  • Saturated Fat 8
  • Sugar 15
  • Protein 28
  • Fat 24
  • Fibre 12
  • Salt 1.6

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

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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