US
Halloumi and chermoula traybake
Prep and cooking time: 40mins
Complex carb portions, per serving: 0.5
Ingredients
Serves: 4
2 cloves garlic
1 large handful fresh coriander (stalks included)
1 large handful fresh parsley (stalks included)
1 tsp ground paprika
1 tsp ground cumin
½ lemon, zested and juiced
2 ½ tbsp (40ml) extra virgin olive oil
1 medium aubergine, cut into 2cm cubes
2 courgettes, cut into 2cm cubes
2 red peppers, cut into 2cm pieces
1 red onion, cut into 2cm chunks
1 x 400g tin of chickpeas, drained
1 block halloumi, sliced
½ lemon, juiced
Method
Preheat the oven to 200°C/180°C fan.
Prepare the chermoula by adding the garlic, coriander, parsley, paprika, cumin, lemon zest, juice, olive oil, and a pinch of salt and pepper to a blender, and blend until smooth.
In a baking dish, combine the aubergine, zucchini, red pepper, red onion, and chickpeas, and mix through the chermoula evenly. Bake in the oven for 30-40mins, or until the vegetables have softened.
Add the sliced halloumi on top of the vegetables and bake for a further 15mins, or until the halloumi is lightly golden. Serve with a squeeze of lemon.