Harissa Halloumi Traybake with Quinoa & Chickpeas
Harissa Halloumi Traybake with Quinoa & Chickpeas
Ingredients
- 1 aubergine, diced
- 1 courgette, diced
- 1 red pepper, diced
- 1 red onion, cut into wedges
- 3 cloves garlic, minced
- 300 grams chickpeas, drained
- 1 pack cooked quinoa
- 250 grams halloumi, sliced
- 100 grams olives
- 50 grams rocket
- 1 tablespoon olive oil
- 2 teaspoons honey
- 1 tablespoon harissa paste
- as needed cumin
- as needed paprika
Instructions
- 1
Preheat your oven to 200°C (400°F).
⏱️ 5 min•🌡️ 200
- 2
In a large baking dish, combine the diced aubergine, drained chickpeas, diced courgette, minced garlic, diced red pepper, and red onion wedges.
⏱️ 5 min
- 3
Sprinkle cumin and paprika generously over the vegetables in the dish.
⏱️ 1 min
- 4
In a small bowl, whisk together the harissa paste and 1 tablespoon of olive oil.
⏱️ 1 min
- 5
Drizzle the harissa and olive oil mixture over the vegetables in the baking dish. Mix thoroughly until all vegetables are well coated.
⏱️ 2 min
- 6
Roast the vegetable mixture in the preheated oven for 30 minutes, or until tender.
⏱️ 30 min•🌡️ 200
- 7
Remove the baking dish from the oven. Change your oven setting to grill (broil).
⏱️ 1 min
- 8
Add the cooked quinoa and olives to the roasted vegetables in the dish and mix well.
⏱️ 2 min
- 9
Arrange the sliced halloumi evenly on top of the mixture in the tray.
⏱️ 1 min
- 10
Grill the traybake for 5-10 minutes, or until the halloumi is golden brown and crispy.
⏱️ 10 min
- 11
Serve portions of the traybake into bowls. Drizzle each serving with honey and top with fresh rocket.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Harissa Halloumi Traybake with Quinoa & Chickpeas
- 1 aubergine, diced
- 1 courgette, diced
- 1 red pepper, diced
- 1 red onion, cut into wedges
- 3 cloves garlic, minced
- 300 grams chickpeas, drained
- 1 pack cooked quinoa
- 250 grams halloumi, sliced
- 100 grams olives
- 50 grams rocket
- 1 tablespoon olive oil
- 2 teaspoons honey
- 1 tablespoon harissa paste
- as needed cumin
- as needed paprika
Instructions
- 1
Preheat your oven to 200°C (400°F).
⏱️ 5 min•🌡️ 200 - 2
In a large baking dish, combine the diced aubergine, drained chickpeas, diced courgette, minced garlic, diced red pepper, and red onion wedges.
⏱️ 5 min - 3
Sprinkle cumin and paprika generously over the vegetables in the dish.
⏱️ 1 min - 4
In a small bowl, whisk together the harissa paste and 1 tablespoon of olive oil.
⏱️ 1 min - 5
Drizzle the harissa and olive oil mixture over the vegetables in the baking dish. Mix thoroughly until all vegetables are well coated.
⏱️ 2 min - 6
Roast the vegetable mixture in the preheated oven for 30 minutes, or until tender.
⏱️ 30 min•🌡️ 200 - 7
Remove the baking dish from the oven. Change your oven setting to grill (broil).
⏱️ 1 min - 8
Add the cooked quinoa and olives to the roasted vegetables in the dish and mix well.
⏱️ 2 min - 9
Arrange the sliced halloumi evenly on top of the mixture in the tray.
⏱️ 1 min - 10
Grill the traybake for 5-10 minutes, or until the halloumi is golden brown and crispy.
⏱️ 10 min - 11
Serve portions of the traybake into bowls. Drizzle each serving with honey and top with fresh rocket.
⏱️ 2 min