Try our new Relationship with food course
Second Nature logo



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

Homemade seitan | Plant-based protein

Homemade seitan | Plant-based protein

Mushroom and Tempeh Stroganoff

Mushroom and Tempeh Stroganoff

Vegan chia pudding with mango

Vegan chia pudding with mango

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

As seen on

The GuardianThe TimesChannel 4The Sunday Telegraph
Evening Standard