Chermoula Halloumi with Roasted Red Onion, Tomatoes and Chickpeas
Ingredients
- 250 g halloumi
- 400 g tinned chickpeas
- 3 red onions
- 300 g cherry tomatoes
- 1 tsp ground cumin
- 1 tsp ground coriander
- 4 tbsp olive oil
- 20 g fresh coriander
- 1 lemon
- 3 garlic cloves
Nutrition (per serving)
- Calories
- 521 kcal
- Protein
- 23.4 g
- Carbohydrate
- 30.2 g
- of which sugars
- 11.2 g
- Fat
- 32.3 g
- of which saturates
- 12.9 g
- Fibre
- 10.4 g
- Salt
- 2.35 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 200°C (180°C fan). Make a chermoula by blending the fresh coriander, garlic, cumin, ground coriander, lemon juice and olive oil together. Season to taste.
- 2
Cut the red onions into wedges. Drain and rinse the chickpeas. Toss together with half the chermoula and spread on a large baking tray.
- 3
Roast for 20 minutes until the onions soften.
- 4
Scatter over the cherry tomatoes. Slice the halloumi and coat in the remaining chermoula. Lay over the tray.
- 5
Return to the oven for 12–15 minutes until the halloumi is golden and the tomatoes are bursting. Serve with warm flatbreads.
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