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.
Prep: 10 mins | Cook: 15 mins | Serves: 4
Ingredients
- 330g Halloumi Cheese
- 2x Courgettes
- 1x Red Onion
- 300g Chickpeas
- 1x teaspoon Rose Harissa
- 2x Red Peppers
- 150g Cherry Tomatoes
- 1x Tablespoon Spicy Disco Mix
- 2x Tablespoons Olive Oil
To Serve
- Chopped Parsley
- Greek Yoghurt
Method
- Quarter the peppers, slice the courgettes into rounds, and cut the red onions into wedges.
- Preheat your oven to 200°C (180°C fan) / Gas 6.
- Add the peppers, courgettes, and onion wedges to a roasting tin. Drizzle with olive oil and toss to coat.
- Roast the vegetables in the oven for 15 minutes.
- Cut deep criss-cross slits into the top of the halloumi, about halfway through.
- Nestle the halloumi into the roasting tin among the vegetables.
- Remove the tin from the oven. Add the cherry tomatoes, spicy disco mix oregano, harissa, and chickpeas. Toss everything together.
- 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.
