Chicken, Halloumi and Chickpea Traybake

Name: Chicken, Halloumi and Chickpea Traybake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 × 400 g tin of chickpeas, drained and rinsed; 3 tbsp rapeseed oil; 2 tsp dried harissa spice seasoning; 4 skinless chicken fillets; 250 g baby plum tomatoes; 200 g Padrón peppers; 125 g halloumi cheese, cut into 1 cm slices; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy
Ready in
50 min

Appears in

Neven Maguire's Midweek Meals

By Neven Maguire

Published 2020

About

This traybake is best eaten immediately, while the halloumi is still hot, as it will go rubbery as it cools down. I just love the combination of the crisp, salty halloumi against the spiced chickpeas and lightly charred vegetables.

Ingredients

1 × 400 g tin of chickpeas, drained and rinsed
3 tbsp rapeseed oil
2

Main course
Gluten-free

Method

Preheat the oven to 180°C (350°F/gas mark 4).

Put the chickpeas in a bowl with half of the oil and the harissa. Season generously and toss until evenly combined.

Put the chicken, baby plum tomatoes, peppers and halloumi into a roasting tin and season with salt and peppe