Easy Halloumi Tray Bake with Roasted Vegetables and Harissa Yoghurt
An easy halloumi tray bake with roasted vegetables and smoky paprika, served with harissa yoghurt. A simple, flavour-packed weeknight dinner.
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Ingredients
- 500 g baby potatoes halved
- 1 orange bell pepper cut into chunks
- 1 red bell pepper cut into chunks
- 1 red onion roughly chopped
- 2 courgettes halved and chopped
- 500 g halloumi sliced into 1cm pieces
- 2 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp sea salt
For the harissa yoghurt:
- 150 g natural yoghurt
- 2 tsp harissa paste
Instructions
- Preheat the oven to 200°C.
- Place the baby potatoes, peppers, onion and courgettes on a large baking tray.
- Top with the slices of halloumi.
- Drizzle the tray with olive oil and sprinkle over the smoked paprika and sea salt.
- Roast in the oven for around 40 minutes, until the vegetables are tender and the halloumi is golden.
- Meanwhile, stir together the yoghurt and harissa paste in a small bowl.
- Serve the tray bake with the harissa yoghurt spooned over the top.
Nutrition Facts
Easy Halloumi Tray Bake with Roasted Vegetables and Harissa Yoghurt
Amount per Serving
Calories
621
% Daily Value*
Fat
40
g
62
%
Saturated Fat
23
g
144
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
13
g
Cholesterol
5
mg
2
%
Sodium
2118
mg
92
%
Potassium
1029
mg
29
%
Carbohydrates
34
g
11
%
Fiber
6
g
25
%
Sugar
10
g
11
%
Protein
34
g
68
%
Vitamin A
2592
IU
52
%
Vitamin C
121
mg
147
%
Calcium
1339
mg
134
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
Storage and Leftovers
Leftover halloumi tray bake keeps well in the fridge for up to two days. Store it in an airtight container and reheat in the oven or a frying pan until warmed through. The vegetables are also delicious served cold in salads the next day, although the halloumi is best reheated.