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Roasted haloumi tray bake
Roasted haloumi tray bake
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Easy tray bake with veggies, chickpeas, Haloumi cheese, and fresh herbs.
Ingredients:
  • 400g can chickpeas, drained, rinsed
  • 500g zucchini
  • 1 yellow capsicum, cut into wedges
  • 1 red capsicum, cut into wedges
  • 1 red onion, cut into wedges
  • 1 lemon, cut into wedges
  • 1 tsp fennel seeds
  • 180g packet Haloumi Cyprus Style, halved crossways
  • 250g cocktail truss tomatoes, cut into bunches
  • 4 sprigs fresh thyme, plus extra to serve
  • Toasted sliced sourdough bread, to serve
Instructions:
  • Preheat the oven to 220C/200C fan-forced. Cut two 75cm long pieces of baking paper and two 85cm long pieces of foil. Create a criss-cross pattern on a large baking tray by placing the foil first, then layer the baking paper on top, ensuring a 6cm overlap in the center to line the tray smoothly.
  • Combine chickpeas, zucchini, capsicum, onion, lemon, oil, and fennel seeds in a large bowl. Season with salt and pepper, then toss to coat everything evenly. Spread the mixture onto a sheet of baking paper. Cut each block of haloumi into 3 slices horizontally. Arrange haloumi and tomatoes on top of the vegetables. Sprinkle with thyme. Fold the edges of the paper to seal the ingredients, then repeat the process with foil.
  • After baking for 30 minutes, delicately unwrap the parcel to release the aromatic steam. Return to the oven and bake for an additional 10 minutes, or until the haloumi turns a beautiful golden hue and the veggies are tender. Top it off with a generous sprinkle of fresh thyme and enjoy with some crusty sourdough on the side.

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