Dinner recipe
A vegetarian traybake of halloumi, chickpeas, courgette, peppers, tomatoes, mint, and lemon couscous.
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Ingredients
two 35 × 25cm roasting trays, 28cm nonstick frying pan, 3l spinach saucepan, 2l heatproof couscous bowl and cover, scales and measuring jug, knife and board, zester
Method
For more than four servings, repeat batches of no more than four. Divide displayed ingredients and measured method totals between batches; keep tray sizes, cut dimensions and per-batch times fixed, and allow extra elapsed time. Heat oven to 220°C conventional/200°C fan. Cut courgette into 2cm pieces, pepper into 5mm strips, onion into 5mm slices and halve tomatoes. Drain and rinse chickpeas, crush garlic, chop mint and cut halloumi into 5mm slices. Measure 2g lemon zest and 30ml juice; store unused fruit separately.
Divide all chickpeas, courgette, pepper, onion, tomatoes, garlic, cumin, paprika and black pepper equally between two 35 × 25cm trays. Divide 25ml oil between them and toss. Spread in a single layer and roast 30–35 minutes until vegetables are tender and lightly golden, turning and swapping shelves halfway.
During the final roast 10–12 minutes, heat a 28cm nonstick pan over medium-high heat. Divide halloumi into two equal batches, no more than 125g each. Dry-fry each 2–3 minutes on each side until golden and hot.
Put all instant couscous in a 2l heatproof bowl. Pour over the 325ml freshly boiled water, cover and stand 5 minutes or to the selected packet. Fluff with a fork and stir in all measured zest, 15ml lemon juice and half the mint.
Heat remaining 5ml oil in a 3l saucepan over medium heat. Add all spinach and stir 3 minutes until wilted. Fold all spinach into the roasted vegetables and chickpeas with remaining 15ml lemon juice.
Divide all couscous and roasted vegetables, chickpeas and tray juices equally between bowls. Top with all browned halloumi, shared equally.
Scatter remaining mint and serve promptly.
