Delicious roasted vegetables subtly seasoned and topped with halloumi. This Roasted Halloumi & Za’atar Tray Bake is so easy to make and will soon become a family favourite!
As I have mentioned previously, Mr Curly and I are trying to eat less meat this year. So far I have made a Vegan Lentil Chilli and revamped my Vegetable & Red Lentil Curry. Both of these went down really well which gave me the confidence to create more veggie recipes!
Just because a recipe is vegetarian does not mean it shouldn’t be exciting and full of flavour. I love tray bakes because of their simplicity and how easy they are to adapt. I already have a Sausage & Mustard Tray Bake recipe and when I thought of what I could replace the sausages with, halloumi instantly came to mind. Who doesn’t like halloumi?! It is a favourite cheese with so many people that it was a no brainer to use.
The za’atar and smoked paprika drizzle provides a really subtle flavour to the tray bake. if you haven’t heard of it before, za’atar is a blend of Middle Eastern herbs and spices typically including oregano, thyme, sesame seeds and sumac. I didn’t want to over power the halloumi because it is quite a mild flavoured cheese. I also didn’t want to mask the flavours of the tasty veggies!
You can use whatever vegetables you like in this Roasted Halloumi & Za’atar Tray Bake. It is also a great way to use up veggies that you might have lurking in your fridge. Roasting vegetables very forgiving and crisps them up nicely so you will never tell if they were slightly wrinkly!
I like my halloumi to me quite well cooked. If I’m grilling it I like to get dark grill marks because I love the flavour and crispiness it gives to the cheese. If you prefer it paler and softer, cook it for less time.
You can serve the Roasted Halloumi & Za’atar Tray Bake as it is or I like to serve it with some steamed broccoli.
Roasted Halloumi & Za'atar Tray Bake
Delicious roasted vegetables subtlyseasoned and topped with halloumi. This Roasted Halloumi & Za'atar Tray Bake is so easy to make and will soon become a family favourite!
- 4 potatoes
- 1 sweet potato
- 3 carrots peeled
- 2 parsnips peeled
- 1 pepper
- 1 courgette
- 1 red onion
- 225 g halloumi
For the drizzle
- 1 tbsp za'atar
- ½ tbsp smoked paprika
- 3 tbsp olive oil
- 1 tsp sea salt
- twist black pepper
- tbsp water if needed
Preheat the oven to 180ºC (fan assisted, 200ºC non fan)
Cut the vegetables into similar sized chunks and add them to a roasting tray
Mix together all of the drizzle ingredients together in a bowl. Add the water if it needs loosening slightly to be pour able
Pour the drizzle over all of the vegetables and thoroughly mix them until they are completely covered. Roast in the oven for 10 minutes before turning and cooking for a further 10 minutes
Slice the halloumi into roughly ½ cm slices. Lay them on top of the vegetables and roast for a further 15-20 minutes until the halloumi is cooked to your liking