Chorizo, halloumi and tomato traybake

Name: Chorizo, halloumi and tomato traybake
Yield: Serves 4
Ingredients: 120g halloumi; 2 tsp ancho chilli paste; 2 tbsp olive oil, plus extra for drizzling; 1 red onion, sliced into 12 wedges; 250g cherry tomatoes; 120g padrón peppers; 100g sliced cooking chorizo; 400g tin of chickpeas; Zest and juice of ½ lemon

Easy
August 2018

Easy
August 2018

Serves 4
Hands-on time 10 min, grill time 15 min

An easy, one-pan traybake using spicy chorizo, salty halloumi and robust chickpeas. To make it a more filling meal, serve with flatbreads to soak up the juices.

Nutrition: per serving

Calories: 397kcals
Fat: 26.1g (9.5g saturated)
Protein: 17.9g
Carbohydrates: 19.5g (6g sugars)
Fibre: 6.1g
Salt: 1.9g

Nutrition: per serving

Calories: 397kcals
Fat: 26.1g (9.5g saturated)
Protein: 17.9g
Carbohydrates: 19.5g (6g sugars)
Fibre: 6.1g
Salt: 1.9g

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Ingredients

120g halloumi
2 tsp ancho chilli paste
2 tbsp olive oil, plus extra for drizzling
1 red onion, sliced into 12 wedges
250g cherry tomatoes
120g padrón peppers
100g sliced cooking chorizo
400g tin of chickpeas
Zest and juice of ½ lemon

120g halloumi
2 tsp ancho chilli paste
2 tbsp olive oil, plus extra for drizzling
1 red onion, sliced into 12 wedges
250g cherry tomatoes
120g padrón peppers
100g sliced cooking chorizo
400g tin of chickpeas
Zest and juice of ½ lemon

Method

Heat the grill to high. Cut the halloumi into 0.5cm slices and toss in a bowl with the ancho chilli paste and 2 tbsp olive oil until well coated. Leave to marinate.
On a baking tray, toss together the onion, cherry tomatoes and padrón peppers, then scatter over the chorizo. Drizzle with olive oil and sprinkle with sea salt flakes. Grill on high for 10 minutes, then add the chickpeas, drained and rinsed, and the halloumi to the tray (reserve the marinade). Grill for a further 5 minutes, then remove from the oven.
Finely grate the lemon zest and whisk with the lemon juice into the reserved marinade. Drizzle over the traybake to serve.

Method

Heat the grill to high. Cut the halloumi into 0.5cm slices and toss in a bowl with the ancho chilli paste and 2 tbsp olive oil until well coated. Leave to marinate.
On a baking tray, toss together the onion, cherry tomatoes and padrón peppers, then scatter over the chorizo. Drizzle with olive oil and sprinkle with sea salt flakes. Grill on high for 10 minutes, then add the chickpeas, drained and rinsed, and the halloumi to the tray (reserve the marinade). Grill for a further 5 minutes, then remove from the oven.
Finely grate the lemon zest and whisk with the lemon juice into the reserved marinade. Drizzle over the traybake to serve.