Go Back
–+ servings
Roasted vegetables in a tray topped with golden browned halloumi and coriander.
Print Recipe
4.76 from 29 votes

Halloumi Tray Bake with Roasted Vegetables

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.
Prep Time5 minutes
Cook Time40 minutes
Total Time1 hour 45 minutes
Course: mains
Cuisine: Mediterranean
Servings: 4
Calories: 410kcal
Author: Mimi Harrison
Cost: £2.28

Equipment

Ingredients

  • 2 broccoli heads, slice into florets and use stems (£0.53x2)=(£1.06)
  • 1 aubergine, sliced into chunks (£0.76)
  • 250 g cherry tomatoes (£0.50)
  • 2-3 cloves of garlic (£0.65/3)=(£0.22)
  • 400 g can of chopped tomatoes (£0.32)
  • 2-3 chillies, seeds removed (if preferred) (£0.50)
  • 450 g (2 blocks) blocks low fat halloumi, sliced into thin chunks (£2.20x2)=(4.40)
  • 75 g mixed olives £1.75/2=(£0.87)
  • 1 handful of fresh parsley to serve (£0.50)

CUPBOARD ESSENTIALSce

  • 1 tbsp extra-virgin olive oil
  • 1 tbsp rapeseed oil
  • ½ tbsp honey
  • Salt & Pepper
Metric - US Standard

Instructions

PREHEAT OVEN TO 175°C

  • 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 vegetables have roasted, serve with the golden 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.

Notes

  • Choose whichever vegetables are in season, to save money and also for variety.
  • Ensure halloumi is golden brown on both sides but not overcooked.
  • Use a variety of herbs such as parsley, basil, thyme, or coriander for added flavor.

Nutrition

Calories: 410kcal | Carbohydrates: 20g | Protein: 33g | Fat: 23g