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Halloumi Orzo Tray Bake  

Full of flavourful, vibrant everyday ingredients. This is quick and easy comfort food at its best. We encourage you to swap and change the vegetables with what needs to be used in your fridge and what's seasonal. To make this dairy free, either leave out the halloumi altogether or use a dairy free cheese alternative.  

Serves: 4  

Time: 50 minutes  

1 eggplant, cut into pieces  

1 leek, sliced widthways  

1 red onion, diced  

180g cherry tomatoes, cut in half  

3 cloves garlic, crushed and roughly chopped  

3 tbsp oil  

1 tsp sea salt  

400g can of chopped tomatoes  

3/4 cup water  

3/4 cup orzo  

250g halloumi (half cut into cubes and the other half grated)  

To Serve:  

1/2 cup herbs, roughly chopped  

2 tbsp tahini  

Method:  

Preheat the oven to 220C.  

Add the eggplant, leek, red onion, cherry tomatoes and garlic to a heat proof dish or pan- we used a skillet. Drizzle over the oil and sprinkle over the sea salt. Toss everything together and place in the oven to cook for 30 minutes.  

Remove the dish or pan from the oven and add the tomatoes, water, orzo and the halloumi cubes. Gently toss everything together, then lastly sprinkle over the grated halloumi.  

Place back into the oven to cook for another 20 minutes.  

Remove from the oven once the 20 minutes is up and the halloumi is golden and melted.  

Before serving, top the bake with herbs and drizzle over the tahini.  

Any leftovers will keep in an airtight container in the fridge for up to 4 days. 

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