Halloumi Traybake

An easy-peasy spanish inspired traybake.

Method

Based on 4 servings, adjust as needed.

Step 1

Preheat your oven to 200C/fan 180C.

Step 2

Put the chickpeas, sweet potato, courgette, paprika, half the parsley, sherry, vegetable stock cube and 200ml water into a large roasting tin or baking dish and mix well. Make sure the sweet potato cubes are all submerged in the liquid. Season to taste with salt, pepper and a drizzle of olive oil.

Step 3

Place the halloumi on top of everything and drizzle with another splash of olive oil.

Step 4

Place into your oven and bake for 50 minutes, covering in foil for the first 25 minutes. Note - When fully cooked the sweet potato will be tender and the halloumi golden on top.

Step 5

Remove and serve scattered with the remaining parsley.

  • Ingredients
  • Based on 4 servings
  • 1 Vegetable Stock Cube 1x Knorr Stock Cubes Vegetable 8x10g
  • 150ml Dry Sherry 1x Sainsbury's Medium Dry Amontillado Sherry 75cl
  • 3 Courgette, sliced into half moons 1x Sainsbury's Courgettes 500g
  • 1 Tin Chickpeas, 240g drained 1x KTC Chick Peas 400g
  • 350g Sweet Potato, peeled and cut into 1cm cubes 1x Sainsbury's Baking Sweet Potatoes x2
  • 30g Parsley, roughly chopped 1x Sainsbury's Fresh Packed Flat Leaf Parsley 30g
  • 1 tbsp Smoked Paprika 1x Sainsbury's Smoked Paprika 44g
  • 20ml Olive Oil 1x Sainsbury's Olive Oil 500ml
  • 450g Halloumi, thickly sliced 2x Sainsbury's Cypriot Halloumi Cheese 225g
  • Maldon Salt, to taste, 1x Maldon Sea Salt Flakes 250g
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