Dinner recipe
Vegetarian tray dinner with halloumi, chickpeas, peppers, courgette, couscous, lemon, mint, and yoghurt.
Shop Sorted can help flag food rules, but it cannot guarantee that a meal or product is allergen-free or suitable for your needs. Always check retailer labels, product packaging, ingredients and substitution notices before buying, cooking or eating.
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Image: Shop Sorted generated asset
Ingredients
large roasting tray, heatproof bowl, small bowl, knife, chopping board
Method
Heat the oven to 220C/200C fan. Drain and rinse the chickpeas, slice the courgettes and peppers, cut the halloumi into thick strips, chop the mint, and zest and juice the lemon.
Toss the chickpeas, courgettes, and peppers on a large roasting tray with 2 teaspoons olive oil, smoked paprika, oregano, black pepper, and a pinch of salt.
Nestle the halloumi strips on top and roast for 18 to 20 minutes until the cheese is golden at the edges and the vegetables are soft.
Put the couscous in a heatproof bowl with a pinch of salt, pour over 350ml boiling water, cover, and stand for 5 minutes.
Stir the Greek yoghurt with the lemon zest, 1 tablespoon lemon juice, half the mint, and a pinch of black pepper.
Fluff the couscous with the remaining olive oil and lemon juice, spoon over the roasted halloumi and vegetables, and finish with mint yoghurt and the remaining mint.
