Halloumi & Mediterranean Veg Traybake
Halloumi slabs roasted with cherry tomatoes, peppers, courgette and red onion in olive oil, oregano and lemon. Vegetarian sheet-pan dinner with serious flavour for minimal effort.
35 minEasy~445 kcal / servingMediterranean
Contains dairyContains gluten
Nutrition
445 kcal
Calories
27 g
Protein
48 g
Carbs
16 g
Fat
Estimated, per serving
Good to know
Contains dairyContains gluten
Ingredients · per serving
- 2 tsp Dried oregano
- 150 ml Vegetable stock
- 1 medium Lemon
- 2 tbsp Fresh parsley
- 1 medium Courgette
- 1 medium Red bell pepper
- to taste Black pepper
- 4 cloves Garlic
- 4 tbsp Olive oil
- 250 g Halloumi
- 80 g Couscous
- 1 medium Yellow bell pepper
- 250 g Cherry tomatoes
- 1 medium Red onion
- to taste Salt
- to taste Fresh basil
- 1 tsp Smoked paprika
Instructions
- Heat the oven to 220°C/200°C fan. Cube the courgette, peppers and red onion into 2cm chunks. Tip onto a large baking tray. Add the whole garlic cloves.
- Drizzle with 3 tbsp olive oil. Sprinkle with dried oregano, smoked paprika, salt and pepper. Toss to coat.
- Roast 15 min — gives the veg a head start.
- Add the cherry tomatoes to the tray, toss in.
- Slice the halloumi into 1cm slabs. After tomatoes have been in for 5 min, lay the halloumi slabs on top of the veg.
- Roast 10-12 more minutes until the halloumi is deep gold and the tomatoes have burst.
- Squeeze in the lemon juice. Tip the entire tray over warm couscous (cook 80g couscous in 150ml boiling stock for 5 min, fluff with fork). Scatter fresh basil, parsley, a final drizzle of olive oil and a lemon wedge.
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