Description
Halloumi Tray Bake with Roasted Vegetables
This halloumi tray bake is a Mediterranean delight, featuring salty, tangy halloumi paired with spicy, saucy roasted vegetables. Perfect for those busy weeknights, it takes just 10 minutes of prep before letting the oven do all the work. Halloumi, a popular cheese from Cyprus, adds a salty kick, while the roasted vegetables bring vibrant flavors and textures. A great low-carb option, it’s ideal for meal prep and stays delicious throughout the week!
2 broccoli heads, sliced into florets
1 aubergine, chopped
250g cherry tomatoes, halved
400g can chopped tomatoes
2-3 cloves garlic
2-3 chillies, seeds removed
450g low-fat halloumi, sliced
75g mixed olives
1 tbsp extra-virgin olive oil
1 tbsp rapeseed oil
½ tbsp honey
Fresh parsley, salt & pepper
Directions
1. Preheat oven to 175°C.
2. Place broccoli, aubergine, and tomatoes in a baking tray. Coat with olive oil, season, and bake for 20 mins.
3. Blend chopped tomatoes, garlic, chillies, honey, and salt until smooth.
4. Stir sauce into roasted veggies, add olives, and bake for another 30 mins.
5. Fry halloumi slices in rapeseed oil until golden brown.
6. Serve roasted veggies with halloumi, parsley, and optional chilli garnish.
Prep Time: 10 mins
Kcal: 410
