Tomato, Chorizo and Halloumi Traybake

Name: Tomato, Chorizo and Halloumi Traybake
Cuisine: Mediterranean
Ingredients: 225g halloumi; 400g new potatoes, scrubbed; 300g tomatoes, smaller ones kept whole, larger ones cut into wedges; 160g cooking chorizo; 1 large leek (150g), sliced thickly (or same quantity of red onion, white onion or shallots); 8 loves of garlic, skin on; 200g frozen peas; 1 tbsp mint, finely chopped; 3 tsp honey; 3 tbsp olive oil; 1 tbsp water; 1 tbsp Dijon mustard; 1 tbsp lemon juice; 1 tsp coriander seed, lightly crushed; 1 tsp nigella seeds (or cumin seeds); 1 tsp pul biber (Aleppo pepper) or red chilli flakes

5 steps

Updated at: Thu, 17 Aug 2023 12:26:28 GMT

Ingredients

4 servings

225ghalloumi

400gnew potatoes

scrubbed

300gtomatoes

smaller ones kept whole, larger ones cut into wedges

160gcooking chorizo

150gleek

large, sliced thickly, or same quantity of red onion, white onion or shallots

8 lovesgarlic

skin on

200gfrozen peas

1 Tbspmint

finely chopped

For the Marinade

3 tsphoney

3 Tbspolive oil

1 Tbspwater

1 Tbspdijon mustard

1 Tbsplemon juice

1 tspcoriander seed

lightly crushed

1 tspnigella seeds

or cumin seeds

1 tsppul biber

Aleppo pepper, or red chilli flakes

Instructions

Step 1

In a bowl, whisk together the honey, olive oil, water, mustard and lemon juice with the seeds and pepper or chilli flakes. Slice the halloumi into 1.5cm slices and toss in the marinade. Leave for at least 30 minutes.

Step 2

Heat the oven to 180c (200c non fan) and lightly grease a 26cm x 37cm roasting tray. Boil the potatoes in well salted water until fork tender, then drain. Allow to steam dry, then chop any bigger ones into bite sized chunks and toss into the roasting tray along with the tomatoes, chorizo, leek or onion and garlic cloves.

Step 3

Remove the halloumi from the marinade and drizzle 3tbsp of the marinade into the roasting tray, over all the ingredients. Toss everything together with your hands to coat it well, then arrange the haloumi on top and season.

Step 4

Roast for 22-25 minutes (keeping an eye on the halloumi – if the edges start to get too dark, flip the slices over), pour in the frozen peas and then toss them through the rest of the ingredients. If you have while cherry tomatoes in there, gently press them to release their seeds and juices. Retuning the tray to the oven to warm through for 5 more minutes.

Step 5

Divide between bowls, spooning the juices over, and garnish with the chopped mint. Serve with the remaining marinade to drizzle if you like. This is great with some good crusty bread for mopping.