Roasted Veg, Chickpea and 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
Method
Based on 4 servings, adjust as needed.
Step 1
Quarter the peppers, cut the courgettes into rounds and the onions into wedges.
Step 2
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 olive oil, and roast for 15 mins. Tip in the cherry tomatoes, ras el hanout, oregano, harissaand 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 3
Scatter over the chopped parsley, then drizzle over some yoghurt just before serving.
- Ingredients
- Based on 4 servings
-
220g Lighter Halloumi 1x Sainsbury's Lighter Cypriot Cheese 225g -
20g Parsley, finely chopped 1x Sainsbury's Fresh Packed Flat Leaf Parsley 30g -
2 Courgettes, cut into 1cm rounds 2x Sainsbury's Courgettes Loose -
2 Red Onions, cut into wedges 2x Sainsbury's Red Onions Loose -
1tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml -
400g Chickpeas, drained 1x Sainsbury's Chickpeas in Water 400g (240g*) -
2tsp Dried Oregano 1x Sainsbury's Oregano 12g -
1tbsp Rose Harissa 1x Sainsbury's Harissa Paste, Inspired to Cook 90g -
2 Romano Peppers, quartered 2x Sainsbury's Red Sweet Pointed Pepper Each, Taste the Difference -
200g Cherry Tomatoes On The Vine 1x Sainsbury's Vittoria Cherry Vine Tomatoes, Taste the Difference 250g -
1tbsp Ras El Hanout 1x Sainsbury's Ras El Hanout, Inspired to Cook 45g -
to serve Fat Free Yogurt, to serve 1x Sainsbury's Greek Style Fat Free Natural Yogurt 500g