Ottolenghi-Style Halloumi and Beetroot Traybake with Pistachios
Traybake roasting beetroot and red onion with olive oil, cumin and coriander, then tossing halloumi with honey and olive oil.
- 400 g medium beetroots
- 250 g halloumi cheese
- 1 medium red onion
- 4 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp honey
- 2 tbsp lemon juice
- 20 g fresh mint leaves
- 30 g pistachios, shelled
- 1 tsp salt
- ½ tsp black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Preheat your oven to 200°C (180°C fan/Gas Mark 6).
- Step 2
Peel the beetroots and cut them into 2cm chunks. Slice the red onion into wedges.
- Step 3
In a large bowl, toss the beetroot chunks and red onion wedges with 3 tbsp of olive oil, cumin, coriander, salt, and pepper. Spread them in a single layer on a baking tray.
- Step 4
Roast for 25-30 minutes, or until the beetroots are tender and slightly caramelised.
- Step 5
While the vegetables are roasting, cut the halloumi into 2cm cubes.
- Step 6
In the same bowl (no need to wash), toss the halloumi with the remaining 1 tbsp of olive oil and the honey.
- Step 7
Add the halloumi to the baking tray with the roasted vegetables for the last 10-12 minutes of cooking, until golden brown and slightly softened.
- Step 8
Once roasted, remove the tray from the oven. Drizzle with lemon juice.
- Step 9
Roughly chop the fresh mint leaves and sprinkle them over the traybake along with the pistachios.
- Step 10
Serve warm.
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