Halloumi, Aubergine and Chickpea Traybake
This one-pan meal is a great gluten-free, meat-free meal which everyone will love. A spicy tray bake with aubergine, chickpeas and halloumi, spiced with harissa and drizzled in garlic yoghurt.
Servings: 4
Ingredients
- 1 aubergine
- 1 large sweet potato approx 500g
- 1 red pepper
- 400 g tin chickpeas drained
- 225 g pack of halloumi
- 45 g harissa paste
- 1 tbsp olive oil
For the garlic yoghurt:
- 2 tbsp natural fat-free yoghurt
- 1 tsp chopped garlic
- 1 tsp olive oil
- Salt and Pepper to taste
- Chopped fresh parsley
Instructions
- Preheat the oven to 200C / Fan 180C / Gas Mark 6. If your baking tray isn't non-stick line with baking paper and set to one side.
- Chop the aubergine and sweet potato into rounds approx 1/2 inch thick and then each one into quarters. Roughly chop the red pepper into large chunks.
- Add the vegetables and drained chickpeas to a large bowl, drizzle with olive oil and add the harissa pasta. Mix well so everything is coated in the harissa then pour out onto your baking tray. Spread into one even layer then bake for 30 minutes.
- Slice the halloumi into 8 pieces. After 30 minutes, remove the tray from the oven, lay the halloumi on top and then return to the oven for another 10-15 minutes until the veg is cooked through.
- Meanwhile, mix the yoghurt, garlic, olive oil, salt and pepper together. Remove the tray from the oven and drizzle the yoghurt on top. Finish by sprinkling with chopped parsley then serve straight away.
Notes
Any leftovers can be eaten cold but the halloumi will harden. You can also reheat leftovers in the microwave. Do not freeze.
Nutrition
Serving: 1g | Calories: 513kcal | Carbohydrates: 56g | Protein: 25g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 12g | Cholesterol: 45mg | Sodium: 638mg | Fiber: 14g | Sugar: 15g
