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Joe's Saucy Halloumi & Roast Veg Bake

Joe's Saucy Halloumi & Roast Veg Bake

Rating
4rating out of 5

(938 reviews from our customers)

Prep Time

30 min

Cuisine

Mediterranean

"I love a tray bake! You'll bake halloumi over roasted vegetables 'til they're crispy on the outside, and soft and gooey in the middle. Serve with warm focaccia for dunking."

Prep Time

30 min

Cuisine

Mediterranean

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Red-onion
1 red onion
Aubergine
1 aubergine
Cherry-tomatoes
125g cherry tomatoes
dried-oregano
1 tsp dried oregano
basil 3.18
5g basil
Balsamic-vinegar
1 balsamic vinegar sachet (15ml) †
Halloumi
200g halloumi cheese †
2 rosemary & sea salt focaccia
2 rosemary & sea salt focaccia †
Tomato-paste
1 tomato paste sachet (32g)
You Will Need
Olive oil, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 1 aubergine
  • 125g cherry tomatoes
  • 1 tsp dried oregano
  • 5g basil
  • 1 balsamic vinegar sachet (15ml)<span class="strong">†</span>
  • 200g halloumi cheese<span class="strong">†</span>
  • 2 rosemary & sea salt focaccia<span class="strong">†</span>
  • 1 tomato paste sachet (32g)
Typical Values per 100g per serving
Energy 590 kJ
135 kcal
2383 kJ
544 kcal
Fat
of which saturates
7.8 g
3.9 g
31.5 g
15.9 g
Carbohydrate
of which sugars
9.7 g
2.9 g
39.2 g
11.8 g
Fibre 1.6 g 6.5 g
Protein 7.9 g 31.8 g
Salt 0.72 g 2.92 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
1 aubergine
aubergine
125g cherry tomatoes
cherry tomatoes
1 tsp dried oregano
dried oregano
5g basil
basil (100%)
1 balsamic vinegar sachet (15ml)
wine vinegar, concentrated grape must, potassium metabisulphite (sulphites)
200g halloumi cheese
cows milk (80%), sheep milk & goats' milk (20%), non animal rennet, salt
2 rosemary & sea salt focaccia
fortified wheat flour [wheat flour, calcium carbonate, iron, niacin (b3), thiamin (b1)], water, extra virgin olive oil (5%), yeast, rosemary (1%), sea salt, wheat gluten, caster sugar, spirit vinegar, fermented wheat flour, emulsifier (mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids), wheat flour, flour treatment agent (ascorbic acid)
1 tomato paste sachet (32g)
Tomatoes
Allergens
  • Allergens highlighted by † (sulphites, milk, gluten)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1

Preheat the oven to 230ºC/ 210ºC (fan)/ 450ºF/ Gas 8

Boil a kettle

Trim the green stalks off the aubergine[s] and chop lengthways into wedges

Peel and chop the red onion[s] into wedges

2

Add the chopped aubergine and red onion to a baking tray with the dried oregano, 1 tbsp [2 tbsp] olive oil and a pinch of salt

Give everything a good mix up and put the tray in the oven for an initial 12-15 min

Tip: Cooking for 4? Use 2 trays!

3

Meanwhile, chop the cherry tomatoes in half

Once the aubergine and red onion have had 12-15 min, add the chopped cherry tomatoes to the tray and return to the oven for a further 5 min

4

Whilst everything is cooking, dissolve the tomato paste in 250ml [450ml] boiled water

Add the balsamic vinegar and stir it all together – this is your tomato stock

Slice the halloumi into 6 [12] slices

5

Add the tomato stock to the tray

Top the veg with the halloumi slices and return to the oven for a final 10-15 min or until the stock has thickened slightly and the halloumi is golden - this is your halloumi & roast veg bake

Tip: To help the sauce thicken, give it a stir half way through

6

When the halloumi is almost golden, add the focaccia to a separate baking tray and put the tray in the oven for 5 min or until hot and crusty

Carefully slice the warmed focaccia in half before serving

7

Chop the basil roughly, including the stalks

8

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Serve the halloumi & roast veg bake with the foccacia to the side

Garnish with the chopped basil

Enjoy!

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