Description
Chorizo, Halloumi & Potato Tray Bake
This easy tray bake combines the smoky flavors of Spanish chorizo with the creamy saltiness of halloumi and hearty potatoes. Inspired by quick, fuss-free cooking, it’s a versatile dish that comes together in just 10 minutes of prep time. Perfect for busy weeknights or relaxed weekends, this recipe invites you to customize with your favorite veggies. Serve with lemon wedges and fresh bread for a truly satisfying meal!
500g/1.1lbs potatoes, cubed
3 chorizo sausages (around 375g), sliced
1 large red onion (250g), peeled and sliced
6 garlic cloves, peeled and halved
1 large red capsicum, sliced
200g/7oz halloumi, sliced
½ tsp smoked paprika
1 tbsp fresh parsley, chopped
Olive oil, salt, black pepper, ½ lemon, and fresh bread for serving
Directions:
1. Preheat oven to 200°C/400°F and grease a baking tray. Steam or boil potatoes for 5 minutes, then salt.
2. Layer chorizo, onion, garlic, capsicum, and potatoes on the tray. Drizzle with olive oil and paprika. Bake for 30 minutes, stirring after 20.
3. Add halloumi and grill for 5 minutes. Garnish with parsley and serve with lemon and bread.
Prep Time: 10 minutes
Kcal: ~450 per serving
Step-by-Step Guide
Follow these detailed instructions for a perfect tray bake every time. First, preheat your oven to 200°C/400°F and lightly grease a large, rimmed baking tray. While the oven heats, cube 500g of potatoes and steam or boil them for just 5 minutes to par-cook; this ensures they become perfectly tender inside while crisping up in the oven. Drain the potatoes and season them with a pinch of salt. On the prepared tray, combine the par-cooked potatoes, sliced chorizo, sliced red onion, halved garlic cloves, and sliced red capsicum. Drizzle generously with olive oil, sprinkle with ½ tsp smoked paprika, and season with salt and black pepper. Toss everything directly on the tray to coat evenly. Bake in the preheated oven for 20 minutes, then remove and give everything a good stir. Return to the oven for another 10 minutes. Finally, add the sliced halloumi cheese on top and switch the oven to grill/broil for 5 minutes, or until the halloumi is golden and slightly crispy.
Serving Suggestions
This hearty tray bake is a complete meal but can be elevated with simple sides. Serve immediately with lemon wedges for squeezing over the top—the acidity cuts through the richness beautifully. Fresh, crusty bread is essential for mopping up the delicious, smoky oils. For a fresh contrast, add a simple side salad of arugula or spinach with a lemon vinaigrette. To make it more substantial, serve over a bed of couscous or quinoa to absorb the flavors. A dollop of garlic aioli or cool tzatziki also makes a fantastic accompaniment.
How-to Summary
In summary: Par-cook cubed potatoes for 5 minutes. Toss them on a tray with chorizo, onion, garlic, and capsicum. Drizzle with oil, season with paprika, salt, and pepper. Bake at 200°C/400°F for 30 minutes, stirring halfway. Top with halloumi and grill for 5 minutes until golden. Garnish with parsley and serve with lemon and bread.
Frequently Asked Questions
Can I prepare this tray bake ahead of time?
Yes, you can chop all the vegetables and chorizo ahead of time. Store them separately in airtight containers in the fridge. Combine and bake when ready to eat for the best texture.
What can I use instead of halloumi?
If halloumi is unavailable, try slices of firm tofu (pressed), paneer, or even thick slices of feta. Note that feta will soften more than halloumi but adds a similar salty flavor.
Is there a way to make this recipe spicier?
Absolutely. Add ½ teaspoon of chili flakes or a pinch of cayenne pepper with the paprika. You could also use a spicy chorizo variety.
Can I add other vegetables?
This recipe is very versatile. Zucchini, cherry tomatoes, broccoli florets, or sweet potato cubes are excellent additions. Add quicker-cooking veggies like cherry tomatoes in the last 10-15 minutes.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to maintain the best texture, as microwaving can make the halloumi rubbery.
Common Mistakes to Avoid
Avoid overcrowding the baking tray, as this will steam the ingredients instead of roasting them. Use two trays if necessary. Do not skip par-cooking the potatoes, or they will be undercooked inside. Be careful not to over-bake the halloumi under the grill; watch it closely as it can go from golden to burnt quickly. Finally, remember to stir the tray contents halfway through baking to ensure even cooking and browning.
Conclusion
This Chorizo, Halloumi & Potato Tray Bake is the ultimate solution for a delicious, minimal-cleanup meal. Its combination of smoky, salty, and hearty flavors is endlessly satisfying and adaptable. With just 10 minutes of active prep, it proves that impressive dinners don’t require complex techniques. Keep this recipe in your weekly rotation for a reliably tasty dish that will please everyone at the table.