This midweek favourite is a tasty, tried and true recipe at Picture Editor Ottilie Blackhall’s house. A one-dish delight, it’s quick to make and even quicker to polish off round the dinner table. Add chorizo for a smoky saltiness if you eat meat.
Halloumi Traybake
A beautifully healthy veggie-heavy weeknight traybake, with potatoes, halloumi, and chorizo (for the non-veggies among you).
Ingredients
- 2 leeks chopped
- 200 g tender-stem broccolli
- 200 g green beans chopped
- 250 cherry tomatoes
- 1 tin chickpeas rinsed
- 1 tin chopped tomatoes
- 1 pack halloumi cheese sliced
- honey, dijon mustard, and olive oil marinade
- 400 g baby potatoes
Instructions
- Marinade: mix 1 tbsp dijon mustard with 1 tbsp honey and 100 ml olive oil.
- Add a splash warm water, stir, and coat halloumi.
- Par boil potatoes and drop into roasting pan with both tomatoes, chickpeas, and leeks.
- Drizzle olive oil over top and roast at 180 for 20 min.
- Remove pan from over and add broccoli, green beans, and halloumi.
- Drizzle remaining marinade over top and return to oven.
- Bake for an additional 20 minutes or until halloumi is nicely browned.
- *For carnivores, add 225 grams sliced chorizo when adding halloumi.
love halloumi?
