Two large trays give the potatoes, chickpeas, and vegetables enough exposed surface to roast. Crowding them traps steam, which softens the potato edges and leaves the chickpeas less crisp. Drying the drained chickpeas well matters for the same reason. Rotate the trays halfway through the vegetable stage, especially if one oven shelf runs hotter than the other.
Main DishesLemony Halloumi Tray Bake with Chickpeas and Summer Vegetables
Crisp-edged potatoes and chickpeas share the tray with tender zucchini, sweet red bell pepper, split cherry tomatoes, and browned halloumi. Lemon zest and juice sharpen the salty cheese and the sweet roasted vegetables.
Ingredients
Preparation Steps
Heat the oven and prep the tray
Heat the oven to 220°C / 425°F. Line two large rimmed baking trays with parchment paper.
Prepare the ingredients
Halve the Raw Baby Potatoes. Cut the Zucchini and Red bell pepper into bite-size pieces, halve the Cherry Tomatoes, and pat the drained Chickpeas dry. Cut the Halloumi cheese into thick slabs; finely grate the zest from the Lemons, then juice one half and slice the other half thinly.
Roast the potatoes
Divide the Raw Baby Potatoes between the trays and arrange them cut-side down with space between the pieces. Roast for 20 minutes, until the undersides are golden and the potatoes are starting to soften.
Add the vegetables and chickpeas
Turn the potatoes, then divide the Chickpeas, Zucchini, Red bell pepper, and Cherry Tomatoes between the trays. Pour over the lemon juice and roast for 15 minutes, rotating the trays halfway through, until the tomatoes have split and the chickpeas have begun to firm at the edges.
Brown the halloumi
Nestle the Halloumi cheese and Lemon slices among the vegetables. Roast for 10 minutes, until the halloumi is deeply golden in spots and the potatoes yield easily to a knife. Scatter over the lemon zest before serving.
Recipe insights
Room on the trays protects the texture
Halloumi is the salty finish
Halloumi goes in near the end because prolonged oven time can make it tough. Its saltiness balances the mild potatoes, zucchini, and chickpeas, while the lemon zest added after roasting keeps its aroma clear. For a lower-dairy version, use 300 g extra-firm tofu: press it well, cut it into slabs, and add it for the final 15 minutes. Expect a softer texture and less salt than halloumi.
Eat-lancet babyyyyyyyy
Pretty well balanced eat-lancet meal I would say, enjoy your day !
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