Roasted veg, chickpea & hasselback halloumi traybake

Make this all-in-one, meat-free veg and halloumi dinner when you want something simple but hearty. Bursting with flavour, it’s sure to be a crowd-pleaser

  • Prep:10 mins
    Cook:35 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 357
  • fat 17g
  • saturates 8g
  • carbs 24g
  • sugars 0g
  • fibre 10g
  • protein 22g
  • salt 1.77g


  • 2 large Romano peppers, quartered
  • 2 courgettes, cut into 1cm rounds
  • 2 red onions, cut into wedges
  • 1 tbsp rapeseed oil
  • 200g cherry tomatoes on the vine
  • 1 tbsp ras el hanout
  • 2 tsp dried oregano
  • 1 tbsp rose harissa
  • 1 preserved lemon, peel thinly sliced, pith removed
  • 400g can chickpeas, drained
  • 220g block of lighter halloumi
  • ½ small bunch of parsley, finely chopped
  • fat-free yogurt, to serve


  1. Heat the oven to 200C/180C fan/gas 6. Toss the peppers, courgettes and red onion wedges together in a roasting tin along with the rapeseed oil, and roast for 15 mins. Tip in the cherry tomatoes, ras el hanout, oregano, harissa, preserved lemon and chickpeas, and toss to combine. Cut deep slits into the top of the halloumi, about halfway down, in a criss-cross pattern. Nestle the halloumi among the veg in the tin and roast for a further 15-20 mins until the cheese is lightly golden and the veg is tender.

  2. Scatter over the parsley, then drizzle over some yogurt just before serving.

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