Cajun Chickpea Traybake (MC)
Ingredients
- ½ red onion, sliced
- ½ red pepper, sliced
- 6 cherry tomatoes
- ½ broccoli, cut into florets
- 3 tbsp chickpeas, rinsed and drained
- 70g halloumi, sliced
- 1 tsp olive oil
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp dried thyme
- ½ tsp oregano
- 1 tsp garlic powder
- Pinch of black pepper
- Pinch of cayenne pepper (optional)
- A handful of salad leaves or baby spinach
For Lime & Coriander Dressing:
- 1 heaped tbsp full-fat Greek yoghurt
- 1 heaped tsp mayonnaise
- Squeeze of lime juice
- 1 tbsp fresh coriander, chopped (or ½ tsp dried coriander leaves)
Instructions
Preheat the oven to 200°C / 180°C fan / Gas Mark 6.
In a large bowl, mix all the ingredients, except the salad leaves or baby spinach, until well coated.
Remove the halloumi from the vegetables and keep it in the fridge for later.
Spread the spiced vegetables and chickpeas on a baking tray and roast in the oven for 15–20 minutes, or until tender and golden.
Place the halloumi slices on top of the roasted vegetables and return to the oven for 6–8 minutes, or until the halloumi is golden and slightly crisp.
While the traybake is cooking, mix the dressing ingredients in a small bowl.
To serve, plate up the traybake and salad leaves, then drizzle with the lime & coriander dressing.
Note - You can buy a good quality Cajun seasoning (i.e. minimal added sugar, salt and preservatives) and use 1 heaped tablespoon rather than the individual spices.
Example of good quality Cajun seasoning