Halloumi, lemon & herb traybake
Spring is in the air and with that we have been cooking fresh, bright dishes that lift our mood at dinnertime. In the week I want to cook quick and healthy family meals that I can bring to the table with minimal fuss. This halloumi, lemon & herb traybake is our go to dish when we want to eat meat free meals and we don't want another pasta.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Dinner
Cuisine Mediterranean
Ingredient list 1
- 1 red onion chopped
- 1 white onion chopped
- 3 bell peppers cut in to big chunks
- 2 tomatoes quartered
- 250 g halloumi cut in to big chunks
Ingredients list 2
- 200 g green beans topped and tailed
- 5 cloves garlic
- large handful coriander leaves on the stem
- 1 lemon rind and juice needed
- 1 can butter beans
- olive oil
Prepare your veg and halloumi. This is about speed so don't be precious about size/shape
Add the ingredients list 1 to a roasting tin or ovenproof dish
Cover with olive oil and roast on 180ºc fan for 10-15 minutes or until starting to brown
Meanwhile in a pan of boiling water simmer your green beans for 3 minutes and then remove immediately and leave to drain
In your food processor add your garlic, coriander and lemon rind then process until finely chopped.If you are doing this by hand with a knife be sure to shred and chop the coriander and garlic as finely as possible Add the juice of 1 lemon and a good glug of olive oil and give it all a mix with a spoon. Do not use the food processor for this
When your veg and halloumi is starting to brown, remove it from the oven and add 1/2 of the lemon and herb dressing followed by the butter beans and green beans. Give it all a good mix and put it back in the oven for another 5-10 minutes
Once you are happy that your traybake is nicely roasted remove it from the over, add the second 1/2 of the dressing and give it all good mix then serve immediately.