Spiced chicken & halloumi traybake

Name: Spiced chicken & halloumi traybake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 100 g Cooks’ Ingredients 3 Chilli Paste; 4 tbsp Essential Olive Oil; 250 g pack halloumi, cut into 8 thick fingers; 3 British chicken thigh fillets, each cut into 4 strips; 6 echalion shallots, peeled and quartered lengthways; 2 peppers, deseeded and cut into strips; 1 tsp ground cumin; 1 tsp paprika; 4 seeded or wholemeal wraps; 1 lime, cut into 4 wedges; 4 tbsp crème fraîche, to serve; 6 tsp Cooks’ Ingredients Zhoug Paste, to serve

Mallika Basu's smoky, limey wraps are perfect for midweek self-serve dinners. The key here is to line the ingredients on a tray separately, so all (fussy) diners can pick and choose their fillings, place into a wrap and enjoy.

2.5 out of 5 stars(3) Rate this recipe

Serves4
CourseMain meal
Prepare15 mins
Cook30 mins
Total time45 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

100g Cooks’ Ingredients 3 Chilli Paste
4 tbsp Essential Olive Oil
250g pack halloumi, cut into 8 thick fingers
3 British chicken thigh fillets, each cut into 4 strips
6 echalion shallots, peeled and quartered lengthways
2 peppers, deseeded and cut into strips
1 tsp ground cumin
1 tsp paprika
4 seeded or wholemeal wraps
1 lime, cut into 4 wedges
4 tbsp crème fraîche, to serve
6 tsp Cooks’ Ingredients Zhoug Paste, to serve

Method

Preheat the oven to 200ºC, gas mark 6 and line a baking tray (approx 40x30cm) with baking parchment. Mix the chilli paste and 2 tbsp olive oil in a bowl. Dip the halloumi in the marinade and place in a single layer on 1 end of the baking tray. Place the chicken strips in the marinade to coat well and put on the opposite end of the tray, discarding any remaining marinade mix.
Preheat the oven to 200ºC, gas mark 6 and line a baking tray (approx 40x30cm) with baking parchment. Mix the chilli paste and 2 tbsp olive oil in a bowl. Dip the halloumi in the marinade and place in a single layer on 1 end of the baking tray. Place the chicken strips in the marinade to coat well and put on the opposite end of the tray, discarding any remaining marinade mix.
Put the tray in the oven and bake for 30 minutes. Flip the chicken, halloumi and peppers halfway. Cover the wraps with foil and put in the oven on an oven-safe plate under the tray for the final 5 minutes.
Put the tray on the table with the wraps, lime wedges, crème fraîche and zhoug for everyone to help themselves.

Cook’s tip

Zhoug works brilliantly as a topping for eggs and in cheese toasties to use up the rest of the jar. If cooking for a mix of vegetarians and meat-eaters, cook some or all of the halloumi with some of the shallots on a separate tray.