Halloumi & Mediterranean Vegetable Traybake (LC)
Ingredients
- 1 courgette, sliced into half-moons
- 1 red pepper, chopped
- 1 red onion, cut into wedges
- 12-16 cherry tomatoes
- 200g broccoli, cut into small florets
- 2 tsp olive oil
- 1 tsp dried oregano
- ½ tsp smoked paprika
- ½ tsp garlic powder
- Black pepper, to taste
- 140g halloumi, sliced
To serve (per portion):
- 1 heaped tbsp hummus
- 1-2 handfuls of rocket or salad leaves
- Juice of ¼ lemon
- 1 tbsp fresh parsley or basil, chopped
Instructions:
Preheat the oven to 200°C (fan) and line a large baking tray with baking paper.
Add the courgette, pepper, red onion, tomatoes and broccoli to the tray. Drizzle with the olive oil, then add the oregano, smoked paprika, garlic powder and black pepper. Toss until evenly coated.
Spread the vegetables into a single layer and roast for 15 minutes.
Remove the tray from the oven, turn the vegetables and arrange the halloumi slices among them.
Return to the oven for another 10–15 minutes, until the vegetables are tender and the halloumi is golden around the edges. Place under the grill for the final 2–3 minutes if you would like the halloumi more golden.
Plate the halloumi and vegetables together, add hummus and rocket or salad leaves on the side. Squeeze over the lemon juice and finish with fresh parsley or basil before serving.
Note - This recipe makes two portions. Store the second portion in an airtight container in the fridge for up to 2 days, keeping the hummus separate. Enjoy cold or reheat thoroughly before adding the hummus. Feel free to swap the vegetables for other options such as mushrooms, asparagus, green beans or aubergine.