I first made this tray bake on a Wednesday evening when I’d hit that midweek slump—you know the one. I stood in the kitchen, staring blankly into the fridge like it owed me answers. And then I saw the halloumi. Glorious, salty, squeaky halloumi.
I threw together some veg, half a pack of chickpeas, and a leftover pepper from a stir-fry two days prior—and bam. Something magical happened. The kind of meal that looks like you put loads of effort in when actually… you just chucked stuff in a tray and hoped for the best. And isn’t that sometimes the best kind of cooking?
Why You’ll Love It
- Halloumi. Enough said, right?
- Low-effort, big reward. A proper “tray of joy” with minimal chopping and washing up.
- Customisable. Got courgette? Mushrooms? Chuck ’em in. This recipe doesn’t mind.
- Comforting but light. You feel like you’ve had a proper dinner, not a nap in disguise.
- Leftovers reheat like a dream. (Microwave lunch heroes, this one’s for you.)
- Basil on roasted veg is outrageously good. Try it. Trust me.
Ingredients
- 750g baby new potatoes, halved
- 2 medium red onions, quartered and broken into chunks
- 4 tbsp olive oil
- 400g can chickpeas, drained and rinsed
- 1 red pepper, sliced
- ½ romanesco (or cauliflower), broken into small florets
- 250g cherry tomatoes, any colour you like
- 4 garlic cloves, peeled (leave them whole!)
- 250g reduced-fat halloumi, sliced fairly thin
- A small bunch of fresh basil, leaves torn by hand
How to Make It
Preheat and prep the base:
Crank your oven to 160°C fan (that’s 140°C without). Toss your halved potatoes and onion chunks into a big ol’ roasting tin. Glug over 2 tbsp of olive oil, season a bit, and give it all a proper jumble. Roast for 30 minutes while you put your feet up.
Bring in the colour:
Next, toss in your chickpeas, red pepper, romanesco florets, tomatoes, and garlic. Another 2 tbsp of oil over the top, and maybe another tiny pinch of salt. Back into the oven it goes for 20–25 minutes until it smells like your kitchen’s been taken over by someone who knows what they’re doing.
Grill the halloumi:
Pull out the tray and lay the halloumi slices over the top like a cheesy patchwork blanket. Whack it under a hot grill for about 5–10 minutes. You want golden edges and a bit of browning—not blackened sadness. Keep an eye.
Finish strong:
Scatter with torn basil leaves. Give the tray a tiny drizzle of olive oil if you’re feeling fancy. And serve it hot, warm, or cold. Honestly, it’s good every way.
Common Mistakes and How to Dodge Them
Why’s my halloumi rubbery?
You’ve probably overcooked it or sliced it too thick. Go thinner and watch it like a hawk when it’s under the grill.
My veg is a bit soggy.
Make sure you’re not overcrowding the tray—use two trays if needed. Roasting, not steaming, is the goal here.
It’s bland.
Fair. Halloumi brings salt, but try seasoning the veg with smoked paprika, chili flakes, or even a squidge of harissa if you’re into heat.
Garlic burnt to a crisp.
Nestle those cloves deep in the tray. They’ll roast, not char. And roasted garlic is sweet, mellow magic.
Storage and Reheating
Fridge: Cool leftovers and keep them in an airtight container for up to 3–4 days.
Freezer: Veg part freezes okay, but halloumi can go a bit rubbery. Freeze if you must, but don’t expect miracles.
Oven: Reheat at 180°C for 10–12 mins.
Microwave: 2–3 mins with a splash of water and a damp paper towel to keep it from drying out.
Air fryer: 180°C for 5–7 mins. Actually makes the halloumi go crispy again—worth it.
Frequently Asked Questions
Can I use full-fat halloumi instead?
Mate, yes. And no one will judge you.
What if I don’t like chickpeas?
Swap in butter beans or cannellini beans. Or leave them out altogether and bulk up on extra veg.
Can I meal prep this?
Absolutely. It keeps well and honestly tastes even better the next day.
Can I make it spicy?
Yep. Add chili flakes before roasting or drizzle some chili oil before serving. Delicious.
Does this work as a main dish?
Yes! But if you want something on the side, try couscous or crusty bread to mop up the juices.
Nutrition Facts (Per Serving)
- Calories: 564 kcal
- Fat: 24g
- Saturates: 8g
- Carbs: 53g
- Sugars: 15g
- Fibre: 12g
- Protein: 28g
- Salt: 1.6g
More Hairy Bikers Recipe:
Hairy Bikers Halloumi Tray Bake
Description
Roasted veggies, golden halloumi, and bursts of basil — this tray bake is hearty, vibrant, and wildly easy to make.
Ingredients
Instructions
- Roast potatoes and onions with oil at 160°C for 30 mins.
- Add remaining veg and chickpeas. Roast 20–25 mins.
- Top with halloumi and grill 5–10 mins until golden.
- Sprinkle basil and serve warm.
Notes
- Slice halloumi thinly for crispy edges.
- Don’t crowd the tray—space = browning.
- Add chili flakes if you want heat.
- Leftovers make a banging lunch.