Piri-piri Halloumi Tray Bake
This vibrant, one-pan dish is a vegetarian delight, showcasing the fiery flavors of piri-piri sauce balanced with creamy halloumi. It's perfect for a hearty dinner and can easily be made vegan by swapping the halloumi with tofu or tempeh. Simple, colorful, and packed with flavor, this tray bake is a must-try for any fan of bold, zesty meals.
150g halloumi
1 bottle piri-piri sauce (or homemade: 2 red chilies, 3 garlic cloves, 1 tbsp thyme, 2 tbsp red wine vinegar, 1 tbsp smoked paprika)
1 red pepper, cut into chunks
1 yellow pepper, cut into chunks
200g cherry tomatoes, halved
1 red onion, wedged
400g sweet potatoes or squash, diced
300g cooked chickpeas
100g spinach, chopped
1 lemon
Light olive oil, salt, and pepper
Directions:
1. Preheat oven to 200°C. If making the sauce, blend all ingredients.
2. Marinate halloumi in 2 tbsp piri-piri sauce.
3. Roast peppers, tomatoes, and onion for 15 min.
4. Add sweet potatoes, chickpeas, and sauce. Lay halloumi on top and roast for 20-25 min.
5. Stir in spinach, adjust seasoning, and serve with lemon wedges.
Prep Time: 10 min
Kcal: ~450 per serving