Recipe: Spicy halloumi bake

Spicy, wholesome, warm and inviting, all in one dish

  • place PRE 15 minutes
  • place COOK 40 minutes
  • place SERVES 4
  • printicon

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.


  • Preheat the oven to 200°C 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 220°C 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.

Recipe adapted from: Dr Rupy Cooks - Healthy, Easy, Flavour (Ebury Press)


½ butternut squash (300g), scrubbed and unpeeled, deseeded and cut into 2cm cubes
1 courgette (250g), cut into 2cm cubes
1 red pepper (200g), deseeded and roughly chopped
2 tsp cumin seeds
3 tsp ras el hanout or baharat spice mix
1 tsp chilli powder
3 tbsp olive oil, plus an extra 1 tbsp to drizzle
150g spinach, finely chopped
350ml passata
1 x 400g can of kidney beans, drained and rinsed
200g halloumi, sliced 1cm thick
Kale: spinach, Swiss chard or spring greens
Kidney beans: borlotti beans or cannellini beans

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