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Overhead view of a sheet pan with blistered peppers, golden halloumi and chickpeas, parsley on top

Charred Pepper Halloumi Traybake with Smoky Chickpeas

A sheet pan dinner of peppers, chickpeas and halloumi roasted at 220 C / 425 F, with the cheese added for the last 15 minutes so it browns without drying out.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 379
Ingredients Method Notes

Ingredients
  

  • 3 bell peppers, mixed red, yellow and orange large (about 600 g); seeded, cut into 3 cm strips
  • 1 red onion medium (150 g); cut into 8 wedges
  • 1 can canned chickpeas (400 g); drained, rinsed and patted dry
  • 3 garlic cloves unpeeled
  • 3 tbsp olive oil (45 ml); divided, 2 tbsp for the vegetables and 1 tbsp for the halloumi
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp fine salt
  • 1/2 tsp black pepper
  • 250 g halloumi sliced 1 cm thick, then halved
  • 1 lemon half juiced, half cut into wedges
  • 15 g fresh flat-leaf parsley roughly chopped

Method
 

  1. Heat the oven to 220 C / 425 F. Cut the peppers into 3 cm strips and the onion into 8 wedges, then slice the halloumi 1 cm thick and halve each slice.
  2. In a 4-quart / 3.8 L mixing bowl, toss the peppers, onion, dry chickpeas and unpeeled garlic with 2 tbsp olive oil, the smoked paprika, cumin, salt and pepper. Spread in a single layer on a 33 x 46 cm / 13 x 18 inch rimmed sheet pan, leaving small gaps between pieces.
  3. Roast for 20 minutes, until the pepper edges are blistered and starting to darken and the chickpeas look dry and slightly crisp.
  4. Toss the halloumi with the remaining 1 tbsp olive oil and nestle the slices among the vegetables. Roast for 15 minutes more, turning each halloumi slice once after 8 minutes, until the halloumi edges are golden brown and the peppers have dark charred spots.
  5. Squeeze the soft garlic out of its skins and mash it into the pan juices with the juice of half the lemon. Toss gently, scatter the parsley over the top, and serve within 10 minutes with the remaining lemon wedges.

Notes

  • Dry the chickpeas well so they roast instead of steam.
  • Keep the pan in a single layer, with no stacked pepper strips.
  • Add the halloumi after 20 minutes and turn each slice once after 8 minutes.
  • Halloumi is salty already, so go light on added salt.