Spicy Halloumi Bake

Vegetarian
Spicy Halloumi Bake
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Prep: 15 mins Cooks: 40 mins

Ingredients (Serves 4)

Metric
Imperial

  • 300 g butternut squashscrubbed and unpeeled, deseeded and cut into 2cm cubes
  • 250 g courgette 2cm cubed
  • 200 g red pepperdeseeded and roughly chopped
  • 2 tsp cumin seeds
  • 3 tsp ras el hanoutor baharat spice mix
  • 1 tsp red chilli powder
  • 3 tbsp olive oilplus an extra 1 tbsp to drizzle
  • 150 g spinachfinely chopped
  • 350 ml passata
  • 400 g kidney beans (can)drained and rinsed
  • 200 g halloumi cheesesliced 1cm thick
DinnerLunch

This dish is from my cookbook Dr Rupy COOKS. This is spicy, wholesome, warm and inviting, all in a dish. The beautiful spices of ras el hanout work super-well in this simple traybake and you can easily substitute different vegetables for the squash and greens. A moreish dish packed with flavour that everyone will enjoy.

Prep: 15 mins Cooks: 40 mins

Ingredients (Serves 4)

Metric
Imperial

  • 300 g butternut squashscrubbed and unpeeled, deseeded and cut into 2cm cubes
  • 250 g courgette 2cm cubed
  • 200 g red pepperdeseeded and roughly chopped
  • 2 tsp cumin seeds
  • 3 tsp ras el hanoutor baharat spice mix
  • 1 tsp red chilli powder
  • 3 tbsp olive oilplus an extra 1 tbsp to drizzle
  • 150 g spinachfinely chopped
  • 350 ml passata
  • 400 g kidney beans (can)drained and rinsed
  • 200 g halloumi cheesesliced 1cm thick

Preheat the oven to 200C fan.

Put the squash, courgette, red pepper and the spices into a large roasting tin. Pour over the 3 tablespoons oil and season, then toss well to coat. Roast for 25 minutes, turning the vegetables halfway through the cooking time.

Remove the roasting tin from the oven and increase the temperature to 220C fan. Scrape up any crusty bits from the bottom of the roasting tin for extra flavour, then fold in the spinach. Tip in the passata and kidney beans and combine with the rest of the ingredients.

Layer the halloumi on top, drizzle with the extra tablespoon oil and return to the oven for a further 15 minutes until the halloumi is melted and charred in areas.

Substitutions

Kale: spinach, Swiss chard or spring greens Kidney beans: borlotti beans or cannellini beans

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