Halloumi traybake

5-a-day calcium chickpeas family friendly fibre folate gluten free halloumi roasted veg traybake vegetarian vitamin c

N/A

Source

Ingredients

750g baby new potatoes , halved

2 medium red onions , quartered and broken up into large pieces

4 tbsp olive oil

400g can chickpeas , drained

1 large red pepper , sliced into strips

½ romanesco broccoli or cauliflower (about 400g), cut into small florets

250g mixed colour cherry tomatoes

4 garlic cloves , peeled

250g pack reduced fat halloumi , thinly sliced

small bunch basil , leaves torn

Method

Heat oven to 160C/140C fan/gas 3. Put the potatoes in a large roasting tin with the onion. Pour over 2 tbsp olive oil and roast in the oven for about 30 mins.

Add the chickpeas, pepper, romanesco, tomatoes and garlic. Drizzle with 2 tbsp oil, then roast for a further 20-25 mins until everything is cooked and browning nicely. Toss together briefly and put the halloumi slices on top. Put it under the grill for 5-10 mins, or until the cheese is melting and browning (keep an eye on it). Scatter over the basil leaves to serve.