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Bowl of roasted vegetables, chickpeas and grilled halloumi
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Roast Veg & Halloumi Bowls

The no-meat one that people actually ask for again.

40 min totalVery easyServes 2Vegetarian · One pan · Meal prep

Ingredients

Scaled for 2 people

  • Halloumi230 g
  • Sweet potato400 g
  • Courgette×1
  • Red onion×1
  • Chickpeas1 tins
  • Couscous120 g
  • Olive oil3 tbsp
  • Ras el hanout2 tsp
  • Greek yoghurt100 g
  • Fresh mint1 bunch
  • Lemon×1

Method

  1. Oven to 200°C / 400°F fan. Cube the sweet potato, chunk the courgette and onion.
  2. Toss the veg and drained chickpeas with oil, ras el hanout and salt. Roast 25 minutes.
  3. Add thick slices of halloumi to the tray and roast 10 more minutes until it blisters and turns golden.
  4. Soak the couscous in an equal volume of boiling stock, covered, for 5 minutes, then fork it through.
  5. Mix the yoghurt with chopped mint and lemon juice. Build bowls: couscous, veg, halloumi, sauce over the top.
Chef’s note

Dry the chickpeas properly before they go in the oven — wet ones steam instead of crisping.