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halloumi-traybake-visual-recipe

Halloumi Traybake

Ingredients

 750 g baby new potatoes
 2 red onions
 4 tbsp olive oil
 1 large red pepper
 ½ broccoli head
 4 garlic cloves
 250 g mixed cherry tomatoes
 400 g tin chickpeas
 250 g halloumi
 small bunch basil leaves

 

Steps

1

Wash hands

Put on gloves

Put on apron

2

Switch on oven

Gas mark 3 or 160 degrees C or 140 degrees C fan

3

Use chopping board

Use chopping knife

Cut potatoes in half

Put into roasting tin

4

Use chopping board

Use chopping knife

Peel 2 red onions

Cut onions into chunks

Add onion to roasting tin

5

Use tablespoon

Measure 2 tablespoons of olive oil

Spoon oil over potatoes and onion

6

Use oven mitts

Place roasting tin in oven

Cook for 30 minutes

7

Use chopping board

Use chopping knife

Cut red pepper in half

Remove stem, seeds, and white membrane

Slice pepper

8

Use chopping board

Use chopping knife

Cut hard ends of 4 garlic cloves

Peel skin of garlic cloves

9

Use chopping board

Use chopping knife

Cut broccoli head into two

Cut one half into florets

10

Use tin opener

Open tin of chickpeas

Put chickpeas into sieve

Rinse chickpeas under cold water and drain

11

Use oven mitts

Remove roasting tin from oven

12

Add to roasting tin

Chickpeas and broccoli florets

Pepper slices and tomatoes

Peeled garlic cloves

Mix with a spoon

13

Use tablespoon

Measure 2 tablespoons of olive oil

Spoon oil on top

14

Use oven mitts

Put roasting tin into oven

Roast for 25 minutes

15

Use chopping board

Use chopping knife

Thinly slice halloumi

16

Use oven mitts

Remove roasting tin from oven

17

Toss vegetables with a spoon

Evenly place halloumi slices on top of vegetables

18

Use oven mitts

Put roasting tin into oven

Roast for 15 minutes

19

Use oven mitts

Remove roasting tin from oven

Scatter with basil leaves

Enjoy!

This visual recipe was adapted from BBC Good Food.

Yields4 Servings

Ingredients

 750 g baby new potatoes
 2 red onions
 4 tbsp olive oil
 1 large red pepper
 ½ broccoli head
 4 garlic cloves
 250 g mixed cherry tomatoes
 400 g tin chickpeas
 250 g halloumi
 small bunch basil leaves

Directions

1
1

Wash hands

2

Put on gloves

3

Put on apron

2
4

Switch on oven

5

Gas mark 3 or 160 degrees C or 140 degrees C fan

3
6

Use chopping board

7

Use chopping knife

8

Cut potatoes in half

9

Put into roasting tin

4
10

Use chopping board

11

Use chopping knife

12

Peel 2 red onions

13

Cut onions into chunks

14

Add onion to roasting tin

5
15

Use tablespoon

16

Measure 2 tablespoons of olive oil

17

Spoon oil over potatoes and onion

6
18

Use oven mitts

19

Place roasting tin in oven

20

Cook for 30 minutes

7
21

Use chopping board

22

Use chopping knife

23

Cut red pepper in half

24

Remove stem, seeds, and white membrane

25

Slice pepper

8
26

Use chopping board

27

Use chopping knife

28

Cut hard ends of 4 garlic cloves

29

Peel skin of garlic cloves

9
30

Use chopping board

31

Use chopping knife

32

Cut broccoli head into two

33

Cut one half into florets

10
34

Use tin opener

35

Open tin of chickpeas

36

Put chickpeas into sieve

37

Rinse chickpeas under cold water and drain

11
38

Use oven mitts

39

Remove roasting tin from oven

12
40

Add to roasting tin

41

Chickpeas and broccoli florets

42

Pepper slices and tomatoes

43

Peeled garlic cloves

44

Mix with a spoon

13
45

Use tablespoon

46

Measure 2 tablespoons of olive oil

47

Spoon oil on top

14
48

Use oven mitts

49

Put roasting tin into oven

50

Roast for 25 minutes

15
51

Use chopping board

52

Use chopping knife

53

Thinly slice halloumi

16
54

Use oven mitts

55

Remove roasting tin from oven

17
56

Toss vegetables with a spoon

57

Evenly place halloumi slices on top of vegetables

18
58

Use oven mitts

59

Put roasting tin into oven

60

Roast for 15 minutes

19
61

Use oven mitts

62

Remove roasting tin from oven

63

Scatter with basil leaves

64

Enjoy!

Halloumi Traybake