This halloumi tray bake is packed full of flavour, spice and nutrients. With only 10 minutes of prep time, the oven does all the work for you.
All you have to do is slice the vegetables, blend the sauce and fry the halloumi. Leave the ingredients to bake and put your feet up.
I have a few halloumi and roasted veg recipes, but this one might be my favourite. The salty, tangy halloumi pairs so nicely with the spicy, saucy vegetables. It’s an ideal low-carb meal prep recipe to enjoy throughout the week.
Feel free to use whatever halloumi you have, but I choose low-fat as we can use 2 whole blocks between 4 portions for fewer calories, without compromising on the flavour. I think it’s harder to taste the difference between full-fat and low fat halloumi than other products.
Both the broccoli florets and stems are used in this recipe. I love how crispy the florets become after roasting in the oven, which adds a great texture to this recipe.
Roasted aubergine always has to be part of any veggie tray bake for me. If you don’t like the taste, substitute with 2 courgettes.
You can use any tomatoes that you have laying around, I just love the sweetness of cherry tomatoes in this roasted veg and halloumi recipe.
For the base of our spicy tomato sauce. Feel free to sub with passata or plum tomatoes.
You can leave these out, if you’re not a fan of spice. De-seed or leave the seeds in the sauce depending on your heat preference.
To add flavour and freshness to our tray bake. Basil, dill or coriander would also work well here.
PREHEAT OVEN TO 175°C
Start by chopping the broccoli into florets and also use the stems to ensure there’s no waste. Chop the aubergine ready to add to the tray.
Then prep the halloumi by cutting into slices.
Add the broccoli, aubergine and cherry tomatoes into a large baking tray. Coat evenly with extra virgin olive oil and season with pepper (not salt at this stage). Pop in the oven for 20 minutes.
Meanwhile, blend the chopped tomatoes, chilli, garlic, honey and a big pinch of salt.
Blend until a smooth consistency is achieved.
When the veg has been roasting for 20 minutes, remove from the oven and stir in the spicy tomato sauce. Scatter the olives around the tray and pop back in the oven for 30 minutes.
Whilst this is roasting away, fry the halloumi chunks in rapeseed oil in a non-stick pan, until golden brown.
Once the veg has roasted, serve with the golden brown halloumi, a sprinkle of fresh parsley and any remaining chilli you might have can be sliced and added as a garnish for an extra kick. So delicious!
If meal prepping, divide into four containers and top with the halloumi. Reserve the parsley to top before eating.
Change up the spice level
If you prefer your halloumi vegetable tray bake to have no spice, leave the chillies out or add some flavour by blending roasted red peppers within the sauce instead. The base of this recipe goes with so many flavours so get creative!
No halloumi? Substitute with a different cheese
Other cheeses that are great with this recipe are feta, mozzarella, goat’s cheese. It also means that you can skip the step of frying the halloumi and just add the cheese straight into the pan with your spicy roasted vegetables.
Substitute the vegetables
If you’re not a fan of broccoli, you could do a Mediterranean vegetables combination with tomatoes, courgette, red onion and aubergine to pair with your halloumi tray bake.
To meal prep this recipe, divide the saucy roasted veg into four containers. Top with the fried halloumi and reserve the parsley to top before eating.
When it’s time to reheat, heat in the microwave for 2 minutes, top with parsley and enjoy.
You can optionally fry your halloumi the day of eating if you want more of a crispy halloumi texture but I like prepping all at once to save time!
Keep in the fridge for up to 5 days.