Hasselback Halloumi & Smashed Chickpeas

This recipe is part of our 30 Min Dinners series. You’ve probably seen hasselbacked veg, but did you know you can hasselback halloumi? And it’s really no hassle at all! Slice the halloumi, hasselback style, brushed with a smoky honey drizzle, then roasted in the oven with smashed chickpeas and herby tomatoes. One tray, minimum prep, hassle-free, plus it also uses storecupboard ingredients.

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Ingredients

red onion 1 (sliced)
halloumi 450 g
chickpeas 800 g (drained)
chopped tomatoes 800 g
dried oregano 1 tbsp
garlic granules 2 tsp
honey 2 tbsp
paprika 2 tsp
sourdough 4 slice

Method

Preheat the oven & prep the onion

Preheat the oven to 220°C/200°C fan. Alternatively you can cook this in the air fryer at 200°C.
Roughly dice the red onion.

Hasselback the halloumi

Make around 6 - 7 cuts into each block of halloumi, making sure it still holds together, so don’t cut all the way down.

Assemble the traybake

Drain the chickpeas and add them to a large baking tray. Then scrunch them up with your hands until they are slightly smashed, or mash them with a potato masher (you can leave this step out if you prefer too).
Add the chopped tomatoes, red onion, garlic granules and oregano, then mix well.
Pop the halloumi on top, then brush them with a dash of oil, drizzle over the honey and sprinkle with the paprika, making sure you get some in the cuts of the halloumi.

Bake the traybake & toast the bread

Pop the tray in the oven for 20 minutes (15 minutes in the air fryer), until the halloumi is golden and crispy on the edges.
Toast the bread. Then plate up the traybake with the toast and enjoy!

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