Potato, Chicory, Chickpea Tray Bake with Halloumi & Black Olives
Author: 
Recipe type: Tray bake
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
I love a tray bake
Ingredients
  • 2 medium sized white potatoes, sliced into long slim wedges
  • 2 red onions, peeled and sliced into wedges
  • A few sprigs of fresh thyme or 1 teaspoon of dried
  • 2 red chicory heads, sliced into wedges
  • 1 tin of 400g chickpeas, drained, rinsed and patted dry with kitchen towel
  • ~10 Kalamata black pitted olives
  • 1 plump clove of garlic, finely chopped
  • 2 tablespoons balsamic vinegar
  • 220g pack halloumi, sliced into 6 or so slabs
  • Olive oil
  • Sea salt
GREMOLATA
  • 1 garlic clove, finely chopped
  • 2 tbsp finely chopped parsley
  • 1 lemon, zest only
Instructions
  1. Pre-heat your oven to 200°C fan/220°C/425°F/gas mark 7.
  2. Place your potato and red onion wedges into your baking dish. Toss with a good glug of olive oil, the thyme and season with salt. Roast in the oven for 20 minutes
  3. After 20 minutes remove the tray from the oven, give the dish a good shake and add in the chickpeas, chicory wedges, olives and garlic, making sure everything is evenly spaced out. Pour over 2 tablespoons of balsamic vinegar and add another drizzle of olive oil. Return to the oven for another 10 minutes.
  4. After 10 minutes remove the tray from the oven again and turn the heat down by 20ºC/25ºF/1 gas mark. Top the vegetables with the halloumi, then return to the oven for a final 15 minutes, or until the halloumi has browned on top.
  5. To make the gremolata, chop all of the ingredients together on a chopping board, mixing with your knife as you go.
  6. When the halloumi has browned remove the tray bake from the oven and scatter over the gremolata.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/potato-red-chicory-and-chickpea-tray-bake-with-halloumi-black-olives/