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Vegetarian
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Mediterranean Veg + Butter Bean Traybake with Golden Halloumi
A one-pan wonder for weeknights with ingredients you've probably already got lying around: tip in whatever summer veg you've got - courgettes, aubergines, red peppers - a tin of chopped tomatoes, butter beans + fresh basil. Then finish it all of halloumi popped under the grill for that golden crusty. EASY PEASY.
The traybake works well even without halloumi for a plant-based belter. Or, swap the halloumi for 4 fillets of cod if that's more your thing. We've popped the methods below.
HACK - if you're short on time, these pre-packed mediterranean style vegetables work a treat (you'll need roughly 800g for this recipe)
Ingredients
1 jar Queen Butter Beans – with their bean stock
1 large courgette, roughly chopped into 1cm thick half moons
1 aubergine, roughly chopped into 2cm thick half moons
1 red pepper, roughly chopped
1 red onion, quartered, sliced into eights
2 tbsp olive oil
3 fat garlic cloves, roughly chopped
400g good quality tinned cherry or chopped tomatoes
½ tsp chilli flakes (or to taste)
1 tbsp red wine vinegar
A large handful of fresh basil (roughly 10g) leaves picked
Lemon wedges, to serve
Crusty bread, to serve
Optional extras:4 cod fillets
Or, 1 x 225g block of halloumi sliced into 1cm thick slices
Directions
Preheat the oven to 200°C fan.
Tip all the veg onto a tray and toss with 3 tablespoons of olive oil, salt, and pepper. Roast for 40-50 minutes until the veg is soft and starting to caramelise. Turning halfway through.
Remove the tray from the oven, add the chopped garlic, and toss well. Add the beans (with their liquid) and scrape up any caramelised bits from the tray. Stir in the chopped tomatoes, chilli flakes, vinegar, basil leaves, and a pinch of salt. Mix to combine, then bake for 6-7 minutes until the tomatoes have reduced slightly and everything is bubbling and sticky around the edges.
Follow the halloumi or cod directions at this point, if using.
Serve into bowls with a squeeze of lemon and crusty bread for dunking.
Nestle the cod fillets into the traybake, season with flaky salt and cracked black pepper, and bake for 8–10 minutes, until the fish is flaky and the sauce is slightly caramelised at the edges.
Scatter the halloumi slices over the traybake and bake for 5–6 minutes, until golden on top. For an extra golden crust, switch to a high grill setting for the final 1–2 minutes.
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