Halloumi And Mediterranean Veg Traybake Food

HALLOUMI AND MEDITERRANEAN VEG TRAYBAKE

Halloumi and Mediterranean veg traybake image

Our vegetarian tray bake packs in plenty of seasonal veg and salty halloumi for a vibrant summer dinner ready in 30 minutes

Provided by Janine Ratcliffe

Categories Dinner

Time 45m

Yield Serves 4

Number Of Ingredients 10

Ingredients

4 courgettes, cut into small chunks
1 red onion, cut into slim wedges
3 large cloves garlic, skins left on
3 tbsp olive oil
300g cherry tomatoes
250g halloumi, sliced
¼ tsp cumin seeds
a few pinches dried chilli flakes (optional)
flatbreads, to serve
hummus and hot sauce, to serve

Steps:

Heat the oven to 200C/fan 180C/gas 6. Toss the courgettes, onion and garlic with the olive oil, and tip into a large, shallow baking dish. Season well and roast for 10 minutes.
Stir in the cherry tomatoes and sit the halloumi slices on top. Sprinkle over the cumin seeds and chilli flakes, if using. Cook for another 15 minutes until the tomatoes start to burst and release juice, and the halloumi is turning golden.
Squeeze the garlic cloves out of their skins and mash into the oil and juices in the baking dish, stirring it in. Spoon everything onto plates and serve with soft flatbreads and hummus or hot sauce, if you like.

Nutrition Facts : Calories 327 calories, Fat 23.8 grams fat, SaturatedFat 11.7 grams saturated fat, Carbohydrate 8.6 grams carbohydrates, Sugar 7.5 grams sugar, Fiber 3.2 grams fiber, Protein 17.9 grams protein, Sodium 1.9 milligram of sodium

HALLOUMI TRAYBAKE

Halloumi traybake image

Enjoy this easy veggie traybake with halloumi, roasted veg and chickpeas as a nutritious family dinner. Full of colour, it packs in four of your 5-a-day

Provided by Juliet Sear

Categories Dinner, Main course, Supper

Time 1h15m

Number Of Ingredients 10

Ingredients

750g baby new potatoes , halved
2 medium red onions , quartered and broken up into large pieces
4 tbsp olive oil
400g can chickpeas , drained
1 large red pepper , sliced into strips
½ romanesco broccoli or cauliflower (about 400g), cut into small florets
250g mixed colour cherry tomatoes
4 garlic cloves , peeled
250g pack reduced fat halloumi , thinly sliced
small bunch basil , leaves torn

Steps:

Heat oven to 160C/140C fan/gas 3. Put the potatoes in a large roasting tin with the onion. Pour over 2 tbsp olive oil and roast in the oven for about 30 mins.
Add the chickpeas, pepper, romanesco, tomatoes and garlic. Drizzle with 2 tbsp oil, then roast for a further 20-25 mins until everything is cooked and browning nicely. Toss together briefly and put the halloumi slices on top. Put it under the grill for 5-10 mins, or until the cheese is melting and browning (keep an eye on it). Scatter over the basil leaves to serve.

Nutrition Facts : Calories 564 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 15 grams sugar, Fiber 12 grams fiber, Protein 28 grams protein, Sodium 1.6 milligram of sodium

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