Middle Eastern Halloumi Traybake
40 mins
2 servings
Introduction
Another of our super easy traybakes, a one pot wonder for those meat-free days.
Ingredients
Ingredients
2 x Aubergines
1 x tin of Butter Beans (drained)
1 x jar of our Chilli Ketchup
1 x Red Onion
1 x Block of Halloumi
Drizzle of rapeseed oil
Pomegranate seeds to garnish
How to make
Method
Preheat the oven to 180C
Line and oven tray with some baking parchment. We like to scrunch it all up first as it makes it easier to use, plus it saves on washing up
Slice the aubergines lengthways so you get roughly 8 long fingers from each one
Spread the aubergines around the oven tray.
Peel and quarter the red onion and scatter amongst the aubergines
Sprinkle the drained butter beans over
Slice the halloumi into cheesy slabs and lay around the veg
Generously dollop our Chilli Ketchup all over. The more you use the spicier it will be so be brave
Drizzle over a couple of glugs of rapeseed oil
Bake in the centre of the oven for 20-25 mins or until everything is lovely and golden
Serve sprinkled with pomegranate jewels
Save any leftovers as they make a delicious filling for a lunchtime wrap, served with even more Chilli Ketchup
Ingredients
Ingredients
2 x Aubergines
1 x tin of Butter Beans (drained)
1 x jar of our Chilli Ketchup
1 x Red Onion
1 x Block of Halloumi
Drizzle of rapeseed oil
Pomegranate seeds to garnish