Piri-piri Halloumi Tray Bake
This one-pan wonder brings together vibrant vegetables, hearty chickpeas, and golden slices of halloumi, all elevated by a spicy, zesty piri-piri sauce. Originating in Portuguese cuisine with African influences, this dish is a celebration of bold flavors and simplicity. Perfect for vegetarians, it’s easy to adapt for vegans by swapping out the halloumi for tofu or tempeh.
150g halloumi
1 bottle piri-piri sauce or homemade
1 red & 1 yellow pepper (3cm chunks)
200g cherry tomatoes (halved)
1 red onion (wedges)
400g sweet potatoes (2cm pieces)
300g cooked chickpeas
100g spinach
1 lemon
Olive oil, salt, & pepper
Directions:
1. Preheat oven to 200°C (Gas Mark 6).
2. Marinate sliced halloumi in 2 tbsp piri-piri sauce.
3. Roast peppers, tomatoes, and onion for 15 min.
4. Add sweet potatoes, chickpeas, remaining sauce, and top with halloumi. Roast for 20-25 min.
5. Stir in spinach to wilt. Serve with lemon wedges.
Prep Time: 50 min
Kcal: 480 per serving