One Tray Harissa Traybake (HC)
Ingredients
- ½ red onion, sliced
- ½ red pepper, sliced
- 6 cherry tomatoes
- ½ courgette, sliced
- 6 tbsp chickpeas, rinsed and drained
- ½ tsp garlic powder
- ½ tsp dried thyme
- ½ tsp oregano
- Pinch of black pepper
- 1 tsp olive oil
- 4 tsp harissa paste (or 4 tsp tomato puree with a sprinkle of chilli powder)
- 70g halloumi, sliced
- 3-4 falafels (optional)
- Handful of baby spinach (or rocket)
For Coriander Dressing:
- 1 heaped tbsp full-fat Greek yoghurt
- 1 heaped tsp mayonnaise
- 1 tbsp fresh coriander, chopped (or ½ tsp dried coriander leaves)
Instructions
Preheat the oven to 200°C.
In a large bowl, add all the ingredients, except for the halloumi, falafels, spinach and 1 tsp of harissa. Mix until well coated.
Spread the spiced vegetables and chickpeas on a baking tray and roast in the oven for 15–20 minutes, or until tender and golden.
While cooking the vegetables, mix the halloumi with the remaining harissa.
Place the halloumi slices on top of the roasted vegetables and the falafels (if using). Return to the oven for 8-10 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, add the spinach (or rocket), then drizzle with the coriander dressing.
Batch Cooking Tip: This recipe is perfect for batch cooking! To make multiple servings, simply increase the vegetables, chickpeas and halloumi according to how many you’d like to prepare.
For the harissa, herbs and spices increase gradually and adjust to taste – it’s easier to add than take away.