Name: Za'atar halloumi and chickpea traybake
Total time: 2400 s
Yield: 4
Ingredients: 2 pepper; 1 red onion; 1 courgette; 1 bulb garlic; 4 tablespoon za’atar; 1 tin chickpeas; 4 tomato; 1 block Cypriot halloumi; 1 tablespoon honey; 1 lemon; 2 tablespoon tahini; 25 gram parsley; 4 Greek style flatbread

Step 1

Preheat the oven to 220°C/200°C fan/gas mark 7.

Step 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.

Step 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.

Step 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.

Step 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) .

Za'atar halloumi and chickpea traybake

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