Healthy Moroccan Spiced Haloumi Tray Bake Recipe
Ingredients
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1/2 tsp ground cinnamon, optional
- 1 onion, diced
- 3 cloves garlic, finely chopped
- 1 capsicum, chopped
- 1 eggplant, diced into 2cm pieces
- 1 tbs olive oil
- 700 g passata (tomato puree)
- 1 x 400 g can no-added-salt chickpeas, drained and rinsed
- 180 g salt-reduced haloumi, sliced
- 1 cup couscous
Method
-
Pre-heat oven to 220°C (200°C fan forced).
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Mix spices together in a small dish.
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Put cut up vegetables in a deep baking tray, drizzle with oil, sprinkle with half the spice mix and toss to coat.
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Bake for 20-25 minutes high up in the oven, where it’s hottest.
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Remove from the oven, add passata, remaining spice mix and chickpeas. Mix well. Top with haloumi slices.
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Bake for another 20-25 minutes, until passata has thickened and vegies are soft. If desired, switch the fan to “grill” for the last 5 minutes to get a nice golden colour on the haloumi.
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Prepare couscous according to packet instructions.
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Serve the bake with couscous.
- Use the vegies you have on hand! Zucchini, pumpkin, cauliflower and carrot all work well.
- Swap passata for 2 x 400 g diced tinned tomatoes.
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Ingredients
- Serve with flatbreads
- Replace couscous with rice or quinoa to make this dish gluten-free.
Healthy tip!
Use the left-over water from cooking vegetables to make stock or soup. It's full of vitamins!
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Nutrition Information
| per serving | per 100g | |
|---|---|---|
| Energy | 1961 kJ | 360 kJ |
| 469 Cal | 86 Cal | |
| Protein | 24.2 g | 4.4 g |
| Fat, total | 15.1 g | 2.8 g |
| — saturated | 6 g | 1.1 g |
| Carbohydrate | 50.8 g | 9.3 g |
| — sugars | 16.9 g | 3.1 g |
| Sodium | 1073 mg | 197 mg |
| Fibre | 14.1 g | 2.6 g |
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