Halloumi and chermoula traybake 


Recipe: Halloumi and chermoula traybake

Prep and cooking time: 40 mins

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
  • 1/2 lemon, zested and juiced
  • 2 1/2 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
  • 1/2 lemon, juiced


  1. Preheat the oven to 200°C or 180°C fan.
  2. Prepare the chermoula by adding the garlic, coriander, parsley, paprika, cumin, lemon zest and juice, the olive oil and a pinch of salt and pepper to a blender, and blend until smooth.
  3. In a baking dish, combine the aubergine, zucchini, red pepper, red onion and chickpeas, mix through the chermoula evenly and bake in the oven for 30-40mins, or until the vegetables have softened.
  4. 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.

You might also like

Warm halloumi, spelt and roast seasonal veg salad

Warm halloumi, spelt and roast seasonal veg salad

Roasted vegetable hash

Roasted vegetable hash



Woman holding phone with Second Nature

Become a Second Nature member

Join today and pay what you like for the first 2 weeks.

Write a response

Stella Kerins
12 May, 2021

I have a coeliac diet