Harissa Roasted Halloumi and Chickpea Traybake with Lemon Yoghurt
Traybaked halloumi and chickpeas with red onion, tomatoes, and harissa, served with a lemon yogurt and coriander garnish.
- 400 g Halloumi cheese, cubed
- 400 g can Chickpeas, drained and rinsed
- 1 large Red onion, cut into wedges
- 250 g Cherry tomatoes
- 3 tbsp Harissa paste
- 4 tbsp Olive oil
- 1 tsp Ground cumin
- 150 g Natural yogurt (or Greek style)
- 2 tbsp Lemon juice
- 2 tbsp Fresh coriander, chopped (for garnish)
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 220°C (200°C fan/Gas Mark 7). Line a large baking tray with parchment paper.
- Step 2
In a large bowl, combine the chickpeas, red onion wedges, and cherry tomatoes. Drizzle with 2 tbsp olive oil, 1 tbsp harissa paste, cumin, salt, and pepper. Toss well to coat.
- Step 3
Spread the vegetable and chickpea mixture onto the prepared baking tray in a single layer.
- Step 4
In the same bowl, toss the cubed halloumi with the remaining 2 tbsp olive oil and 2 tbsp harissa paste until coated.
- Step 5
Arrange the halloumi cubes amongst the vegetables on the tray.
- Step 6
Roast for 20-25 minutes, turning the halloumi halfway through, until the vegetables are tender and caramelised, and the halloumi is golden brown and slightly softened.
- Step 7
While roasting, prepare the drizzle: Mix the yogurt, lemon juice, a pinch of salt, and a tiny drizzle of olive oil. If the harissa is very spicy, add a tiny pinch of sugar to balance.
- Step 8
Serve the hot traybake immediately, drizzled generously with the lemon yoghurt and sprinkled with fresh coriander.
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