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A single oven tray of sweet potato, peppers and chickpeas roasted until caramelized, finished with squeaky golden halloumi and a honey-lemon drizzle — a properly hands-off weeknight dinner with almost no washing-up.
Vilhjálmur Stefánsson
Detected automatically from the ingredient list — not a complete allergen declaration. Always check the labels on what you cook with.
Prep
Preheat the oven to 220°C conventional / 200°C fan (gas mark 7). Peel the sweet potato and cut into roughly 2 cm cubes; cut the peppers into similar-sized chunks and the red onion into wedges.
First roast
Line a large baking tray with baking paper. Spread the sweet potato, peppers and onion over the tray in a single layer. Toss with half the olive oil and season with salt and pepper. Roast for 15–18 minutes, until starting to soften and char at the edges.
Second roast
Pull the tray out, add the drained chickpeas and the minced garlic, and toss everything with the rest of the olive oil. Return to the oven for 8–10 minutes more.
Prep halloumi
Meanwhile, pat the halloumi dry with paper towels, then slice into roughly 1 cm slices.
Finish halloumi
Lay the halloumi slices on top of the vegetables. Roast for a further 5–8 minutes (or slide under a hot grill/broiler) until the halloumi is golden and squeaks when pressed, and the vegetables are fork-tender.
Serve
Squeeze the lemon juice over the tray and scatter the lemon zest, honey and rocket on top just before serving. Serve straight away while the halloumi is still soft, with chili flakes on the table for anyone who wants heat.
Estimated — calculated from ingredient data, not lab-tested. The Nutri-Score is derived from the same figures.
Per serving
880
kcal
Calories
38.2
g
Protein
33.6
g
Fat
112
g
Carbs
19.6
g
Fiber
Keeps well chilled for up to 3 days. The halloumi firms up in the fridge but is still good — eat cold, tossed through extra rocket and a squeeze of lemon as a lunch salad, or warm briefly in a dry pan (not the microwave, which turns halloumi rubbery).
Written by Matinn's recipe assistant from the source recipe.
Round out the meal.
