Cooking Instructions
1.
Preheat the oven to 220°C/200°C fan/gas mark 7.
2.
Place the
peppers (2)
,
onion (1)
and
courgette (1)
into a roasting tin along with the
garlic bulb (1 bulb)
. Add 1 tbsp
za’atar (6 g)
, season with salt and pepper, drizzle with 2 tbsp extra virgin olive oil and toss together.
3.
Roast for 20 minutes, then remove from the oven. Stir in the
chickpeas (1 tin)
with a pinch more salt, top with the
tomatoes (4)
, then lay the
halloumi (1 block)
on top. Season, drizzle with the
honey (20 g)
, sprinkle over another 1 tbsp
za'atar (6 g)
and add another drizzle of oil.
4.
Return to the oven and cook for a further 15-20 minutes, until the veg is slightly charred and the halloumi is melted and golden. Squeeze the garlic cloves from their skins into the tray and discard the bulb.
5.
Grate over the
lemon zest (1)
and squeeze over the juice. Sprinkle over the remaining
za'atar (10 g)
, drizzle with the
tahini (30 g)
and add a scattering of
fresh parsley (25 g)
. Serve with
flatbread (4)
.