Halloumi Traybake Recipes

HALLOUMI TRAYBAKE

Halloumi traybake image

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

Provided by Juliet Sear

Time 1h15m

Number Of Ingredients 10

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

Steps:

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.
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.

Nutrition Facts : Calories 564 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 15 grams sugar, Fiber 12 grams fiber, Protein 28 grams protein, Sodium 1.6 milligram of sodium

ROASTED VEG, CHICKPEA & HASSELBACK HALLOUMI TRAYBAKE

Roasted veg, chickpea & hasselback halloumi traybake image

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

Provided by Esther Clark

Time 45m

Number Of Ingredients 13

Ingredients

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

Steps:

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

Nutrition Facts : Calories 357 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 12 grams sugar, Fiber 10 grams fiber, Protein 22 grams protein, Sodium 1.77 milligram of sodium

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