Halloumi and Chickpea Traybake with Roasted Tomatoes

• 2 x 400gtins chickpeas, drained and rinsed
• 400gcherry tomatoes
• 2courgettes, cut into 2cm chunks
• 1red onion, cut into wedges
• 3garlic cloves, sliced
• 2 tspdried oregano
• 1 tspsmoked paprika
• 3 tbspolive oil
• 1 x 225gblock halloumi, cut into 1cm slices
• 1lemon, zest and juice
• 15gparsley, chopped
• fine salt
• black pepper
• 4flatbreads, warmed
• 150gGreek yoghurt (optional)

Method

1. 1Heat the oven to 210C fan. Tip the chickpeas, tomatoes, courgettes, onion and garlic into a large roasting tray. Add the oregano, paprika, olive oil, half a teaspoon of salt and plenty of pepper and toss well, then spread out in a single layer.
2. 2Roast for 20 minutes until the courgettes are soft and browning and the tomatoes have split and started to leak into the chickpeas.
3. 3Pat the halloumi slices dry and lay them on top of the vegetables. Return to the oven for 10 to 12 minutes until the halloumi is golden on top with dark, crisp edges. Halloumi goes rubbery as it cools, so serve this straight from the oven.
4. 4Scatter over the lemon zest, squeeze over the juice and add the parsley. Serve with warm flatbreads for scooping and yoghurt on the side for anyone who wants it.

Per serving

kcal

646

protein

29.1g

fibre

14g

carbs

67.6g

fat

28.7g