Halloumi and Mediterranean Veg Traybake

by Charlie McCarthy, Sr.

Ingredients

• 4 zucchini
• 1 red onion
• 3 cloves garlic
• 3 tbsp olive oil
• 300 g cherry tomatoes
• 1/4 tsp cumin seeds
• 3 pinches chilli flakes
• 250 g halloumi
• hummus
• pita

Recipe

1. Heat the oven to 400F. Toss the chunked zucchini, sliced red onion and skin-left-on cloves of garlic with the olive oil, and tip into a large, shallow baking dish. Season well and roast for 12-15 minutes.


2. Stir in the cherry tomatoes and sprinkle over the cumin seeds (and chilli flakes, if using). Cook for another 15 minutes until the tomatoes start to burst and release juice. Meanwhile in a hot non-stick frypan cook the sliced halloumi without oil, keeping an eye on it until it develops a golden brown crust.

3. Once everything is ready, squish all the veg (I use a potato masher) and mix in the baking dish. Spread hummus on a pita (I prefer Lebanese style pita). Now spread the veg over and pieces of the halloumi.

Enjoy!