Crispy Halloumi, Lentil & Vegetable Traybake
Method
Roast the vegetables: Preheat the oven to 220°C. Arrange the zucchini, bell pepper, cherry tomatoes and red onion on a large baking tray. Toss with olive oil, oregano, cumin, smoked paprika, salt and black pepper. Roast for 15 minutes.
Add the lentils: Remove the tray from the oven and add the cooked lentils. Toss gently with the roasted vegetables and return to the oven for 5 minutes.
Crisp the halloumi: Scatter the halloumi cubes over the tray and roast for another 8–10 minutes, turning once, until golden and crisp around the edges.
Add the greens: Scatter the baby spinach over the hot tray and let it wilt naturally for 1–2 minutes.
Finish: Sprinkle with pumpkin seeds, parsley and mint. Drizzle with lemon juice and lemon zest and serve directly from the tray.
Vegan option: Replace the halloumi with 200 g extra-firm tofu, pressed and cut into cubes. Toss with 1 tsp olive oil, smoked paprika and 1 tsp nutritional yeast before adding to the tray. Roast until deeply golden and crisp. Everything cooks together on one tray, creating caramelized vegetables, earthy lentils and irresistibly crisp halloumi with almost no cleanup. Fresh herbs and lemon cut through the richness, making this a colourful, satisfying Mediterranean main.
Nutrition Facts
Per serving
