Easy Tray Bake Supper with Halloumi, Pomegranate, and Minted Yoghurt
This easy tray bake is a perfect one-pan meal packed with delicious flavors and nutritious vegetables. The combination of halloumi, pomegranate, and minted yoghurt adds a refreshing twist to a cozy, filling supper. Naturally gluten-free, this dish is highly versatile, allowing you to mix and match different vegetables based on what you have available. Whether for a simple dinner or leftovers the next day, this tray bake will become a go-to for quick and tasty meals.
A drizzle of olive oil
500g new potatoes (or large potatoes), chopped into chunks
2 peppers, chopped into chunks
2 medium red onions, cut into eighths
6 baby beetroot, halved or quartered
1 tsp paprika
2 tsp mixed herbs (thyme, rosemary, and parsley)
1 tsp turmeric
Salt and pepper
100g cherry tomatoes
225g halloumi, torn into small pieces
A handful of pumpkin seeds
20ml balsamic vinegar
Seeds from half a pomegranate
100ml Greek yoghurt
1 tsp dried mint
1 garlic clove, minced
A squeeze of lemon juice (about a quarter of a lemon)
Directions:
1. Preheat the oven to 180°C (fan). Drizzle olive oil on a large baking tray.
2. Add potatoes, peppers, red onions, and beetroot to the tray. Season with paprika, mixed herbs, turmeric, salt, and pepper. Mix well and roast for 45 minutes, stirring halfway.
3. After 45 minutes, drizzle balsamic vinegar, add cherry tomatoes and halloumi, and return to the oven for 10 minutes.
4. Sprinkle pumpkin seeds over the traybake and increase oven temperature to 200°C (fan). Cook for another 5 minutes.
5. In a bowl, combine mint, garlic, yoghurt, and lemon juice for the dressing.
6. Once the tray bake is done, drizzle the yoghurt dressing over it and top with pomegranate seeds. Serve and enjoy!
Prep Time: 1 hour
Kcal: 550 per serving