Spicy Disco Hasselback Halloumi with Roasted Vegetables and Chickpeas

If I had to pick a type of meal to eat every single day until I die, it would probably be some version of a traybake. I feed a lot of people every night and I don't always have the brain power to think of new exciting things to make them. Traybakes are such an easy way to add variety without having to think - honestly my favourite thing about them.

This particular combo of Hasselback Halloumi with Roasted Vegetables and Chickpeas may be the best thing I have ever thrown together. It was a "night before grocery shopping" dinner with some pretty sad looking veg from the back of the fridge, but a chop, a toss in some olive oil and rose harrisa and a sprinkle of Spicy Disco turned it into something spectacular.

It was my son who suggested cooking the halloumi hassle-back style, and it worked a treat - allowing the spices and oil to get in, without drying out like it would if chopped and cooked with the veg.

Method

1. Quarter the peppers, slice the courgettes into rounds, and cut the red onions into wedges.

2. Preheat your oven to 200°C (180°C fan) / Gas 6.

3. Add the peppers, courgettes, and onion wedges to a roasting tin. Drizzle with olive oil and toss to coat.

4. Roast the vegetables in the oven for 15 minutes.

5. Cut deep criss-cross slits into the top of the halloumi, about halfway through.

6. Nestle the halloumi into the roasting tin among the vegetables.

7. Remove the tin from the oven. Add the cherry tomatoes, spicy disco mix oregano, harissa, and chickpeas. Toss everything together.

8. Return the tin to the oven and roast for another 15–20 minutes, until the halloumi is golden and the vegetables are tender.

To Serve:

Top with parsley and a drizzle of greek yoghurt.