Roasted veg, chickpea & hasselback halloumi traybake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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Showing items 1 to 3 of 6
- 2 large Romano peppersquartered
- 2 courgettescut into 1cm rounds
- 2 red onionscut 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 lemonpeel thinly sliced, pith removed
- 400g can chickpeasdrained
- 220g block of lighter halloumi
- ½ small bunch of parsleyfinely chopped
- fat-free yogurtto serve
Nutrition: per serving
- kcal357
- fat17g
- saturates8g
- carbs24g
- sugars12g
- fibre10g
- protein22g
- salt1.77g
Method
step 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.
step 2
Scatter over the parsley, then drizzle over some yogurt just before serving.
