Roasted Veg, Chickpea and Hasselback Halloumi Traybake
10m
prep time
45m
total time
Easy
level
12
ingredients
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 1 x Sainsbury's Lighter Cypriot Cheese 225g -
20g Parsley, finely chopped 1 x Sainsbury's Fresh Packed Flat Leaf Parsley 30g -
2 Courgettes, cut into 1cm rounds 2 x Sainsbury's Courgettes Loose -
1tbsp Olive Oil 1 x Sainsbury's Olive Oil 500ml -
2tsp Dried Oregano 1 x Sainsbury's Oregano 12g -
1tbsp Rose Harissa 1 x Sainsbury's Harissa Paste, Inspired to Cook 90g -
2 Romano Peppers, quartered 2 x Sainsbury's Red Sweet Pointed Pepper Each, Taste the Difference -
2 Red Onions, cut into wedges 2 x Sainsbury's Red Onions Loose -
200g Cherry Tomatoes On The Vine 1 x Sainsbury's Vittoria Cherry Vine Tomatoes, Taste the Difference 250g -
1tbsp Ras El Hanout 1 x Sainsbury's Ras El Hanout, Inspired to Cook 45g -
400g Chickpeas, drained 1 x Sainsbury's Chickpeas in Water 400g (240g*) -
to serve Fat Free Yogurt, to serve 1 x Sainsbury's Greek Style Fat Free Natural Yogurt 500g
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