Peppers, courgettes and red onion roasted hard with chickpeas until crisp-edged, then finished with slabs of halloumi and a honey lemon dressing.
Prep
15 mins
Cook
45 mins
Servings
4
Per serving
£2.25
Difficulty
easy
Everything goes in one tin and the timings are staggered so the chickpeas turn nutty and the halloumi arrives golden rather than squeaky. The dressing goes on while the tin is still hot so the vegetables drink it up.
Heat the oven to 210C fan. Dry the drained chickpeas thoroughly on a clean tea towel; any surface water will steam them instead of crisping them.
This is the one step people skip and the one that decides whether the chickpeas end up nutty or soggy. Give them a proper rub.
Tip the chickpeas, peppers, courgettes, onion wedges and unpeeled garlic into your largest roasting tin. Add 4 tablespoons of the olive oil, the oregano, smoked paprika, salt and pepper and toss until everything is coated.
Spread into a single layer, using two tins if it looks crowded, and roast for 25 minutes without stirring.
Stir the tray, add the cherry tomatoes and roast for a further 10 minutes, until the peppers are blistered and the chickpeas have started to crackle.
Pat the halloumi slices dry, toss them in the remaining tablespoon of oil and lay them on top of the vegetables. Roast for a final 10 minutes until the cheese is golden and beginning to bubble at the edges.
Halloumi added at the start turns leathery. Ten minutes is enough to colour it while it is still soft inside.
Squeeze the roasted garlic out of its skins, mash it to a paste and whisk it with the honey, lemon juice and lemon zest.
Pour the dressing over the hot tin and toss gently so the vegetables and chickpeas soak it up. Scatter with parsley and serve straight from the tin.