Halloumi and Chickpea Sheet-Pan Traybake

Ingredients

• 120 g halloumi, cut into slabs
• 250 g canned chickpeas, drained and patted dry
• 200 g cherry tomatoes
• 150 g zucchini, cut into half-moons
• 1 medium red onion, cut into wedges
• 1 tbsp olive oil
• 1 tsp dried oregano
• 0.5 tsp smoked paprika
• 2 cloves garlic, minced
• 0.25 tsp fine salt

Instructions

1. Heat the oven to 220 C (425 F). On a large sheet pan, toss the chickpeas, zucchini, and red onion with the olive oil, oregano, smoked paprika, garlic, and salt until evenly coated. Spread in a single layer.
2. Roast for 15 minutes, until the vegetables are starting to soften and the chickpeas look dry and toasted.
3. Pull out the pan, scatter the cherry tomatoes over the top, and nestle the halloumi slabs among the vegetables. Roast another 12 minutes, until the halloumi is golden and the tomatoes have burst.
4. Let it sit 2 minutes — the halloumi firms slightly as it cools — then divide between plates. Finish with a squeeze of lemon if you have one.

Nutrition (per serving)

Calories

486

Protein

24 g

Fat

26 g

Carbs

38 g