Chilli Crisp Halloumi Traybake

Vegetarian winner! This is a very hands off dinner that’s packed with flavour and just the right level of heat. You want to make sure that everything gets nice and crisp so don’t overcrowd the ingredients on the tray and spread among 2 trays if needed. You can replace vegetables with your favourite greens and replace chickpeas with your preferred beans or lentils. Any leftovers make a great lunch!

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Ingredients

sweet potato 500 g (chopped)
red onion 1 (quartered)
halloumi 400 g (sliced)
chickpeas 400 g (drained)
crispy chilli oil 3 tbsp
honey 2 tbsp
Tenderstem broccoli 200 g
sesame seeds to serve

Method

Preheat the oven & prep the ingredients

Preheat the oven to 200°C/180°C fan.
Chop the sweet potato into wedges or cubes. Peel and quarter the red onion. Slice the halloumi. Drain the chickpeas.

Cook the sweet potato

Place the sweet potato onto a large baking tray, drizzle with oil, season with salt and pepper, and bake for 10 minutes.

Make the crispy chilli glaze

In a small bowl combine the crispy chilli oil and honey, with a dash of water.

Finish the traybake

Carefully remove the tray from the oven after 10 minutes and add the red onion, halloumi, chickpeas, and broccoli (if any of the broccoli are quite long you can snap them in half) Drizzle the crispy chilli glaze all over, making sure that the halloumi is well coated.
Bake for another 15 minutes until the potatoes are cooked and the halloumi is golden.

Plate Up

Serve the traybake sprinkled with the sesame seeds. Enjoy!

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