- Serves 3 to 4 - Ready in 1 hour 30 min -
*uses up 3 medium courgettes *
Gather together...
3 tbsp olive oil / rapeseed oil.
750g potatoes (approx. 5 medium) - no need to peel, just cut into small 'bitesize' 1cm x 1cm x 2cm chunks.
2 onions (chopped into eight pieces each),
Pinch salt.
400g can of chickpeas (drained).
4 cloves of garlic, peeled and chopped finely.
3 courgettes, sliced into 1/2 cm rounds.
1 red pepper (sliced into long strips).
1 yellow pepper (sliced into long strips).
250g (1 small punnet) of cherry tomatoes (whole) / homegrown mixed tomatoes (roughly chopped).
2 tbsp olive oil / rapeseed oil.
1/2 bunch (15g) of fresh Basil leaves, chopped / torn ( I keep chopped, frozen Basil in the freezer to use in recipes like this).
250g block of halloumi cheese (quite thinly sliced).
Serve with...
Hummus.
Pitta breads (slightly toasted).
Get cooking...
1. Pre-heat the oven to 180 C (160 C fan) or Gas 4.
2. Use a BIG oven-going tray (I use this HUGE roasting 42cm x 31cm x 8cm tray with deep sides - it ensures everything cook evenly as there is plenty of space, also things don't fall off the side of the tray when you give a good stir).
3. Put the 750g of bitesize potato pieces (from approx. 5 medium potatoes), the chunky bits of the two onions and the pinch of salt into the big roasting tin and drizzle with the 3 tbsp of oil. Mix well to coat.
4. Roast for 40 minutes (give a very good stir after 20 minutes).
5. Then (after the 40 minutes oven time), add to the roasting tin the DRAINED chickpeas from the 400g tin, the 4 cloves of finely chopped garlic, the 3 sliced courgettes (cut into 1/2 cm rounds), the strips of yellow and red pepper and the 250g of whole cherry tomatoes / halved regular tomatoes.
6. Drizzle with 2 tbsp of oil and stir really well to coat the vegetables in oil.
7. Roast for 30 minutes more in the oven (don't worry if the courgettes don't seem soft enough, the final ten minutes under the grill will cook them through).
8. Now remove the roasting tin from the oven and switch the oven to a medium / hot grill setting.
9. Add the half a bunch (15g) of chopped Basil to the tray and stir well.
10. If any of the cherry tomatoes are still whole, squash them with a potato masher to release their juice.
11. Then lay the 250g of sliced halloumi on top of the vegetables.
12. Grill the contents of the roasting tin for 10 minutes, to brown and crisp the halloumi cheese..
13. Serve the traybake with toasted pitta bread (put into the toaster for 2-3 minutes) and with hummus on the side, to add as required.
Adapted from Good Food's Halloumi Traybake recipe, I removed the broccoli (yuck!) and I slightly increased the cooking time of the potatoes to ensure they were crispy. I also added hummus and pitta to serve with it.