Halloumi Great Bake with Roasted Vegetables
Ingredients (Serves 2–3)
1 block halloumi (225–250g), sliced
2 courgettes (zucchini), chopped into chunks
1 red pepper, chopped
1 yellow pepper, chopped
1 red onion, cut into wedges
1 small aubergine (eggplant), chopped
2–3 cloves garlic, crushed
400g tin of chopped tomatoes
1 tbsp tomato purée
1 tsp smoked paprika
1 tsp dried oregano
Olive oil
Salt & black pepper
Fresh basil or parsley (for garnish, optional)
Instructions
Preheat oven to 200°C / 180°C fan / 400°F / Gas 6.
Prepare the vegetables:
In a large roasting tin or baking dish, toss the courgettes, peppers, aubergine, and red onion with olive oil, garlic, paprika, oregano, salt, and pepper.
Roast in the oven for 25–30 minutes until softened and slightly caramelized.
Make the tomato base:
In a bowl, mix the chopped tomatoes and tomato purée with a pinch of salt and a little more oregano. Pour this over the roasted veg and stir to coat.
Add the halloumi:
Lay slices of halloumi on top of the vegetables and sauce.
Bake again:
Return the dish to the oven for another 15–20 minutes, until the halloumi is glden and bubbling.
Garnish and serve:
Sprinkle with chopped fresh herbs if desired.
Serve hot with crusty bread, couscous, or a green salad.
Serving Tips
Add olives or capers for a salty kick.
Mix in chickpeas or lentils for added protein.
For extra spice, sprinkle chili flakes before roasting