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Halloumi veg traybake with chilli-honey drizzle

Halloumi veg traybake with chilli-honey drizzle

Melissa Hemsley's fantastic one-tray dish packs in loads of vibrantly coloured vegetables. The halloumi could also be swapped for chunks of feta or mozzarella balls.

We hope you enjoy this recipe adapted from Melissa Hemsley’s book, Feel Good. This recipe hasn't been created for Waitrose or tested by our food team, so we are unable to answer any questions you may have.

5 out of 5 stars(3) Rate this recipe
Vegetarian
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook30 mins
  • Total time45 mins

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Ingredients

  • 1 red onion
  • 2 red, orange or yellow peppers
  • 1 aubergine
  • 1 courgette
  • 200g cherry tomatoes
  • 4 garlic cloves
  • 3 tbsp olive oil
  • 1 tsp Cook’s Ingredients Oregano (or dried thyme)
  • 400g can Essential Butter Beans (or other beans or chickpeas), drained and rinsed
  • 1 handful Essential Pitted Black Olives, drained (optional)
  • 1 handful sun-dried tomatoes, drained (optional)
  • 250g halloumi, roughly chopped into bitesized cubes
  • 1 handful fresh basil or parsley leaves, roughly chopped, to serve
  • 2 handful of rocket, watercress, lamb’s lettuce or baby spinach (optional), to serve

For the chilli-honey drizzle

  • 2 tsp clear honey (or maple syrup)
  • 1 pinch oregano
  • 1 pinch dried chilli flakes
  • 2 tbsp extra virgin olive oil, to serve

Method

  1. Preheat the oven to 240°C, gas mark 9. Roughly chop the onion and all the other vegetables, except the cherry tomatoes, into bitesized pieces. Spread the vegetables, tomatoes and garlic over 2 large roasting trays. Drizzle with the oil, season well and scatter with the oregano or thyme. Toss together, then spread out in a single layer – to let them roast rather than steam – and roast for 15 minutes or until the vegetables are golden, with some crispy edges.

  2. Remove the trays from the oven, and combine the veg mixes together into 1 tray. Remove the garlic cloves and set aside. Add the beans to the tray. Roughly chop the olives and sun-dried tomatoes, if using, and toss everything together. Roast for another 10 minutes.

  3. Preheat the grill to high. Scatter the halloumi over top of the vegetable mix and place under the grill for 4-5 minutes or until the halloumi is golden brown.

  4. Meanwhile, place the ingredients for the chilli-honey drizzle in a small bowl with a little pinch of salt and mix together well. Drizzle the glaze over the tray and finish with the softened garlic cloves, squeezed out of the skins, and a scattering of herbs. Or, serve up each plate, giving everyone a smooshed peeled garlic clove, then drizzle the chilli-honey mix over the halloumi and scatter over the herbs. Serve with extra salad leaves, if liked.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,026kJ/ 487kcals

Fat

33g

Saturated Fat

14g

Carbohydrates

21g

Sugars

12g

Fibre

8.7g

Protein

21g

Salt

1.8g

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