Dinner recipe
A vegetarian traybake of halloumi, chickpeas, courgette, peppers, tomatoes, mint, and lemon couscous.
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Ingredients
large baking tray, heatproof bowl, knife, chopping board, grater, sieve
Method
Heat the oven to 220C/200C fan. Drain and rinse the chickpeas, cut the halloumi into chunky cubes, slice the courgettes into half-moons, deseed and slice the red pepper, cut the red onion into wedges, halve the cherry tomatoes, grate the garlic, and chop the mint.
Toss the chickpeas, courgettes, red pepper, red onion, cherry tomatoes, garlic, 2 tablespoons olive oil, ground cumin, smoked paprika, black pepper, and a pinch of salt on a large baking tray. Roast for 15 minutes until the vegetables start to soften.
Turn the vegetables, then scatter the halloumi over the tray. Roast for 8 to 10 minutes more until the halloumi is golden at the edges and the tomatoes have started to burst.
Put the couscous in a heatproof bowl with a pinch of salt. Pour over 320ml boiling water, cover with a plate, and leave for 5 minutes. Fluff with a fork, then stir through the lemon zest, half the lemon juice, and half the mint.
Scatter the baby spinach over the hot traybake and return the tray to the oven for 1 to 2 minutes until the spinach just wilts. Squeeze over the remaining lemon juice.
Divide the lemon couscous between bowls or plates. Spoon over the halloumi, chickpeas, vegetables, tomatoes, and tray juices.
Scatter over the remaining mint and add an extra twist of black pepper before serving.
