Halloumi and Vegetable Traybake

Name: Halloumi and Vegetable Traybake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Eastern Mediterranean
Ingredients: 2 red peppers, in thick strips; 1 red onion, in wedges; 2 zucchini, in thick half-moons; 250 g (9 oz) cherry tomatoes; 1 can (15 oz) chickpeas, 400 g, drained and patted dry; 4 tbsp olive oil; 2 tsp dried oregano; 1 tsp ground cumin; 5 g (¾ tsp) fine sea salt; black pepper; 450 g (1 lb) halloumi, 2 blocks, cut in 1 cm (½ in) slices; 1 tbsp honey; 1 lemon, zest and juice; 15 g (½ cup) mint or parsley, chopped

One sheet pan, crisp-edged halloumi, sweet roasted vegetables and chickpeas

Serves: 4
Hands-on: 15 min
Total: 50 min
Level: Easy

A weeknight dinner where the oven does the work. Vegetables and chickpeas roast first to caramelize, then the halloumi goes on for the last minutes so it turns golden without going squeaky and tough. A honey-lemon dressing ties it together.

Ingredients

2red peppersin thick strips
1red onionin wedges
2zucchiniin thick half-moons
250 gcherry tomatoes (9 oz)
1 canchickpeas (15 oz)400 g, drained and patted dry
4 tbspolive oil
2 tspdried oregano
1 tspground cumin
5 gfine sea salt (¾ tsp)
black pepper
450 ghalloumi (1 lb)2 blocks, cut in 1 cm (½ in) slices
1 tbsphoney
1lemonzest and juice
15 gmint or parsley (½ cup)chopped

Diet: Vegetarian, Gluten-free
Allergens: milk
Origin: Eastern Mediterranean (inspired)
Season: Summer, Autumn

Method

Heat the oven to 220°C (425°F).
Toss the peppers, onion, zucchini, tomatoes and chickpeas with 3 tbsp of the oil, the oregano, cumin, salt and pepper on a large sheet pan. Spread out in a single layer; use two pans if crowded.
Roast until the vegetables are soft and browned at the edges and the chickpeas are crisp, 25–30 minutes, stirring once. 28 min
Lay the halloumi slices on top and brush with the remaining oil. Roast until the cheese is golden at the edges, 10–12 minutes. Turn on the grill (broiler) for the last 2 minutes for more color if you like. 12 min
Whisk the honey, lemon zest and juice and drizzle over. Scatter with herbs and serve straight from the pan, with Pita Bread or couscous.

Why it works

High heat drives off moisture fast so the vegetables brown rather than steam. Halloumi has a high melting point, so it softens and colors instead of melting, but it turns rubbery if cooked too long, which is why it goes in last.

Common mistakes

Crowding the pan: steamed, soggy vegetables. Give them space.
Adding the halloumi at the start: it dries out and squeaks.

Variations

Feta version: Swap the halloumi for a 200 g block of feta in the middle of the pan for the last 15 minutes.
Grilled: Thread vegetables and halloumi on skewers and grill — see Grilled Vegetable Platter with Salsa Verde.

Make ahead and storage

Roasted vegetables keep 3 days; halloumi is best fresh.

Notes

Fan oven: 200°C (400°F).