Halloumi, Cauliflower, & Spinach Traybake
Course:
Dinner
Ingredients
Halloumi
- 250 grams Halloumi (diced)
- Peanut Oil
Chickpeas
- 250 grams Chickpeas (drained)
- Olive Oil
- 1⁄2 teaspoons Paprika
- Salt
Roasted Vegetables
- 1 Cauliflower (small)
- 1 Onion (largely chopped)
- 150 grams Cherry Tomatoes
- Olive Oil
- 1 teaspoon Garam Masala
- 1 teaspoon Cumin
- 1⁄2 teaspoons Turmeric
- Salt
- Black Pepper
- 1 head Garlic
Toppings
- 100 grams Spinach
- 0.5 Lemon Juice
- Coriander (fresh)
- Pumpkin Seeds
Steps
- Preheat the oven to 190°C fan with two cast iron trays inside.
- Prep halloumi: pat dry with paper towels and set aside.
- Prep chickpeas:
- Drain and pat dry. Let sit on paper towels for 5-10 minutes.
- Once dry, add olive oil, paprika, and salt and mix thoroughly.
- Chop vegetables and combine in a bowl with all "Roasted Vegetables" ingredients.
- Roast vegetables for 20 minutes.
- Add chickpeas to the second cast iron pan and roast for 20 minutes, stirring halfway.
- Once the vegetables are done, remove from oven, stir, and add chickpeas to the vegetable pan. Cook for another 5 minutes.
- Using the chickpea pan, add a bit of peanut oil and let it get hot. Then add the halloumi and place in the oven for 5-10 minutes, flipping halfway.
- Once the vegetables are done, remove from oven, and add in the spinach. Mix it around until wilted.
- Pull out the head of garlic and squeeze into a large, glass bowl. Use a fork to smash it up. Add a bit of olive oil if necessary.
- Pluck out the cherry tomatoes and place them in the same bowl. Use a fork to smoosh them so they release juices.
- Transfer all other vegetables into the bowl as well and mix to combine.
- Gently add in the halloumi.
- Add in the lemon juice, pumpkin seeds, coriander, and combine.