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
Step-by-Step Guide
1. Preheat your oven to 175°C (350°F). Prepare a large baking tray by lightly greasing it or lining it with parchment paper.
2. Chop the broccoli into florets and the aubergine into bite-sized cubes. Halve the cherry tomatoes. Place all these vegetables in the tray, drizzle with the extra-virgin olive oil, season with salt and pepper, and toss to coat. Roast for 20 minutes.
3. While the vegetables roast, make the sauce. In a blender, combine the canned chopped tomatoes, peeled garlic cloves, deseeded chillies, honey, and a pinch of salt. Blend until completely smooth.
4. Remove the tray from the oven. Pour the blended sauce over the roasted vegetables and add the olives. Stir everything gently to combine, ensuring the sauce coats the vegetables evenly. Return the tray to the oven for a further 30 minutes.
5. About 5-10 minutes before the vegetables are done, cook the halloumi. Heat the rapeseed oil in a non-stick frying pan over medium-high heat. Add the halloumi slices and fry for 1-2 minutes on each side until they develop a deep golden-brown crust.
6. To serve, spoon the saucy roasted vegetables onto plates or a large platter. Top with the fried halloumi slices. Garnish generously with freshly chopped parsley and extra chilli slices if desired.
Serving Suggestions
This versatile tray bake can be adapted to suit any meal. For a hearty, low-carb dinner, serve it as-is. To make it more substantial, pair it with a side of crusty bread to soak up the delicious sauce, or with cooked quinoa or couscous. It also makes a fantastic brunch option when served alongside poached eggs. For a lighter lunch, let the bake cool and enjoy it as a flavorful salad.
How-to Summary
Roast broccoli, aubergine, and tomatoes for 20 minutes. Blend a sauce from canned tomatoes, garlic, chilli, and honey. Combine sauce and olives with the roasted veggies and bake for another 30 minutes. Pan-fry halloumi slices until golden. Serve the vegetables topped with halloumi and fresh parsley.
Frequently Asked Questions
Can I use a different cheese?
Halloumi is ideal for its high melting point, allowing it to be fried. For a similar result, try paneer. Feta can be crumbled over at the end but should not be fried.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or in a covered oven dish at 180°C until warmed through. Re-fry any leftover halloumi separately to maintain its texture.
Is this recipe freezer-friendly?
You can freeze the roasted vegetable and sauce portion for up to 2 months. Thaw overnight in the fridge and reheat. It’s best to cook fresh halloumi when serving.
How can I make this less spicy?
Simply omit the chillies from the sauce. You can add a pinch of smoked paprika for depth of flavor without the heat.
What other vegetables can I add?
Bell peppers, red onions, courgette, or sweet potato are excellent additions. Adjust initial roasting times slightly for harder vegetables.
Common Mistakes to Avoid
- Overcrowding the Pan: When frying the halloumi, ensure the slices aren’t touching in the pan. This allows them to crisp up properly instead of steaming.
- Skipping the Pre-roast: Don’t add the raw vegetables directly to the sauce. The initial 20-minute roast is crucial for developing flavor and texture.
- Over-blending the Sauce: Blend just until smooth. Over-blending can incorporate too much air, altering the sauce’s texture.
- Using Cold Halloumi: Let the halloumi sit at room temperature for 10-15 minutes before frying. This helps it cook more evenly.
Conclusion
This Halloumi Tray Bake is the perfect combination of simplicity and robust Mediterranean flavor. With minimal hands-on prep, it delivers a satisfying, healthy meal that is as suitable for a busy Tuesday as it is for entertaining guests. The key lies in the layering of flavors—roasted vegetables, a spicy tomato sauce, and perfectly seared halloumi. By following the step-by-step guide and avoiding common pitfalls, you’ll create a stunning dish that is sure to become a regular in your recipe rotation. Enjoy the delicious results of letting your oven do most of the work!