From Babcio’s cookbook

Halloumi & Roasted Vegetable Traybake

Name: Halloumi & Roasted Vegetable Traybake
Total time: 35 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 150 g, sliced Halloumi; 1 (200 g), sliced Courgette; 2, cut into strips Bell Pepper; 150 g Cherry Tomatoes; 1, sliced Red Onion; 2 tbsp Olive Oil; 1 tsp Dried Oregano; ½, for squeezing Lemon; to taste Salt

35 min · Easy · Serves 2

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What you need

Written for 2. Change that in the app and the amounts follow.

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How it goes

Preheat oven to 200°C / 400°F. Toss the courgette, peppers, tomatoes, and red onion with olive oil, oregano, and a little salt. Spread on a large baking tray.
Babcio’s tip
One layer! If vegetables overlap, they steam instead of roast. Use two trays if needed.
Roast for 20 minutes until the vegetables are tender and starting to caramelise at the edges.
Lay the halloumi slices on top of the vegetables. Roast for 8 more minutes until the halloumi is golden.
Babcio’s tip
Eight minutes is usually right. Halloumi that stays in too long goes rubbery. Take it out while still soft inside.
Squeeze lemon over everything and serve straight from the tray.
Babcio’s tip
The lemon is not optional here: it cuts through the saltiness of the halloumi and makes the whole dish sing.

What she’d tell you

Halloumi did not exist in my kitchen until I was 70 years old. A Cypriot friend brought a block, fried it in butter, and I nearly fell off my chair. Salty, golden, squeaky: a miracle cheese. Now I roast it with vegetables every week.