Harissa halloumi and courgette traybake
Vegetarian, very low in carbohydrate, and salty enough that nobody asks where the meat is.
- Prep
- 10 min
- Cook
- 25 min
- Serves
- 2
- Difficulty
- easy
Worked out from the ingredients below. Always check the label on what you buy.
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Ingredients
Makes 2 servings
- 225g halloumi, cut into thick slices
- 2 courgettes, cut into half moons
- 1 red pepper, cut into strips
- 1 red onion, cut into wedges
- 2 tbsp harissa
- 2 tbsp olive oil
- ½ lemon, juiced
- 15g fresh parsley, chopped (optional)
✅ in your kitchen · 🧂 store cupboard staple · ⬜️ you would need to buy
Nutrition, per serving
- Carbohydrate
- 24.3g
- 6.4g fibre · 15.5g sugars
- Energy
- 601.9 kcal
- Protein
- 28.5g
- Fat
- 44.1g
- Saturates
- 21.4g
- Salt
- 3.6g
Estimated from the ingredients listed. A guide for choosing what to cook, not a clinical figure: brands and portion sizes vary more than this number does.
Contains
- Milk
Derived from the ingredients listed. Always check the packaging on what you buy: recipes and manufacturers both change.
Method
-
Heat the oven to 200°C fan. Toss the courgette, pepper and onion with the oil and half the harissa, and spread out in a roasting tin.
About 5 minutes
-
Roast for 15 minutes, until the edges are catching.
About 15 minutes
-
Rub the rest of the harissa over the halloumi. Tuck the slices among the vegetables and roast for 10 minutes more, until the cheese is soft and browned.
About 10 minutes
-
Squeeze over the lemon and scatter with parsley.
About 1 minute
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