Halloumi and Veg Bake with Garlicky Greens Recipe

Providing you with 4 portions of veggies per serving, as well as 30g of protein, this Halloumi and Veg Bake with Garlicky Greens dish is a wholesome, hearty meal packed with goodness.

A seasoned, combination of roasted veggies, halloumi, garlicky greens, and quinoa, it’s a flavourful dish that helps you stay on track with your fitness goals, whether meal prepping or whipping up a cosy dinner!

If you’re looking to add more meat-free meals to your diet or you’re just wanting a new comforting meal to add to your rotation, this nutrient-rich dish is a delicious choice that’s sure to become a new favourite.

Serves: 4

Prep time: 15 mins

Cook time: 40 mins

INGREDIENTS:

For the tray bake:

• 1 tbsp extra virgin olive oil
• 1 large red onion, chopped into chunks
• 1 courgette, chopped into chunks
• 1 aubergine, chopped into chunks
• 200g butternut squash, chopped into chunks (fresh or frozen)
• 1 tsp ground cumin
• 1 tbsp smoked paprika
• 1 x 400g tin chopped tomatoes
• 1 tbsp tomato puree
• 4 garlic cloves, crushed
• 1 block of halloumi, sliced
• 1 tsp honey
• ½ tsp chilli flakes
• Salt and pepper, to taste

For the garlicky greens:

• ½ tbsp extra virgin olive oil
• 4 garlic cloves, thinly sliced
• 400g kale or cavelo nero, thinly sliced
• ½ tsp salt
• ¼ lemon, juiced

To serve:

• 300g quinoa, uncooked

METHOD

1. Preheat oven to 200c.
2. Add olive oil, red onion, courgette, aubergine and butternut squash to a large ovenproof dish then sprinkle over cumin and paprika. Season well then mix.
3. Roast in the oven for 20 minutes, until the vegetables are cooked and slightly charred.
4. Add chopped tomatoes, tomato puree and garlic. Mix well.
5. Lay over halloumi slices, drizzle over honey and sprinkle over chilli flakes.
6. Place back into the oven for 10-15 minutes, until bubbling hot, the sauce has thickened and the halloumi is golden. Whilst the dish roasts, start on the side dishes.
7. Cook quinoa as per packet instructions, or if it is easier, use a microwaveable bag of quinoa.
8. Add garlic to a frying pan with olive oil, fry off until soft and fragrant. Add kale and 1 tbsp of water, sauté off for 5 minutes until cooked through and the water has begun to evaporate.
9. Season with salt and a touch of lemon juice. Serve halloumi and veggie bake alongside quinoa and garlicky greens.

For an easy food prep store in the fridge for up to 3 days.

Want to see more healthy pasta recipes? Take a look here!