Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Vegetable, Chickpea & Halloumi Traybake with Zhoug

Zhoug (which I’d describe it as a Middle Eastern version of salsa verde if you’ve never tried it before) is one of my fridge staples. A batch kept in a jar in the fridge will liven up lamb, steaks, chicken or fish but here I paired it with simple roasted veggies, chickpeas and halloumi for a hearty salad.

Serves: 4 as a main

Prep: 5 minutes
Cooking: 25 minutes
Total: 30 minutes

Difficulty: easy

 

INGREDIENTS

For the Zhoug:-

3 whole jalapeños, deseeded
2 garlic cloves
30g fresh coriander
½ teaspoon ground cardamon
1 teaspoon cumin
½ teaspoon salt
5 tbsp olive oil
Juice of 1/2 lemon

1 aubergine
1 -2 courgettes
2-3 sweet potatoes
2 peppers
1 can (500g) chickpeas drained
2 red onions, peeled
1 small cauliflower
3 tbsp olive oil
Salt and pepper
3 tsp Ras El Hanout

Whizz together the ingredients for the Zhoug in a blender. Check it’s of drizzling consistency – you may want to add more olive oil.

Cut your vegetables into similar sized wedges.

Toss all the vegetables (except the courgettes) and the chickpeas together with the olive oil and seasoning. Sprinkle with the Ras el Hanout. Roast at 200 (180 fan) for 20 minutes. Add the courgettes and halloumi and roast for another 5-10 minutes.

Drizzle with the Zhoug and serve.

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