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Sourced SOURCED RECORD — the cooking facts below are summarized in this project's own words from the single source cited in this record, accessed 2026-09-14. No source text or photograph is reproduced. This record has been checked against its source by this project, but it has not been kitchen-tested here and has had no professional food-safety review.

Mediterranean sourced

Halloumi, Aubergine and Chickpea Traybake

哈罗米芝士鹰嘴豆烤盘菜

Aubergine, sweet potato, pepper and chickpeas roasted under harissa, with slices of halloumi laid on for the last stretch and a garlic yoghurt stirred together while it bakes. The hearty vegetarian main of this set: the tin of chickpeas carries it, and nothing needs timing to the minute.

Ingredients

  • 1 Aubergine
  • 1, about 500 g Large sweet potato
  • 1 Red pepper
  • 400 g tin Tinned chickpeas, drained
  • 225 g pack HalloumiMilk. The source cuts it into 8 slices.
  • 45 g Harissa pasteHeat and ingredients vary widely between brands; read the jar.
  • 1 tablespoon Olive oil
  • 2 tablespoons Natural fat-free yoghurtMilk. For the dressing.
  • 1 teaspoon Chopped garlicFor the dressing.
  • 1 teaspoon Olive oil for the dressing
  • The source scatters it to finish and gives no weight. Fresh parsley, chopped
  • The source seasons the dressing to taste and gives no weight. Salt and pepper

Yield: Serves 4, as stated by the source. Source times: 5 minutes preparation and 40 minutes cooking, 45 minutes in total. The source gives no resting time, and none is invented here.

Method

  1. Heat the oven to 200°C conventional, or 180°C fan (gas mark 6). Both figures are stated by the source; neither is a conversion made here. Line a baking tray with baking paper unless it is non-stick.
  2. Cut the aubergine and sweet potato into rounds half an inch thick — about 1.3 cm, converted here by arithmetic rather than stated by the source — then quarter the rounds. Cut the pepper into large chunks.
  3. Put the vegetables and the drained chickpeas in a bowl, add the tablespoon of oil and the harissa, and mix until everything is coated.
  4. Tip onto the tray in a single layer and bake for 30 minutes.
  5. Cut the halloumi into 8 slices, lay them over the vegetables and return the tray for a further 10 to 15 minutes, until the vegetables are cooked through — a knife should meet no resistance in the sweet potato.
  6. Stir the yoghurt, garlic, teaspoon of oil, salt and pepper together, spoon over the finished tray and scatter with parsley.

Safety caveats

  • No meat, poultry or fish is involved, so no internal-temperature threshold applies. The endpoint is texture: the sweet potato should take a knife without resistance.
  • Allergens: milk, in both the halloumi and the yoghurt. Harissa recipes vary between brands and some contain additional allergens.
  • Halloumi is a brined cheese and already salty; the source adds no salt to the tray itself.
  • This record has had no professional food-safety review and has not been kitchen-tested by this project.

Safety review state: not-reviewed

Provenance, version and rights

Item ID
wr-oven-halloumi-chickpea-traybake
Collection
world-recipes
Record class
sourced — not publication-ready
Region label basis
editorial-facet — a presentation facet, not an attribution claim
Sources
Source state
sources-recorded
Reviewed
2026-09-14
Record version
1.0.0
Content licence
Original editorial paraphrase of cooking facts, written for this repository. No source text or image is reproduced; rights in the cited page remain with its author and publisher. (review state not-reviewed)
Image rights
no-images-in-record — 0 image(s) in record
Translation
original language of this record

Change history

  1. v1.0.0 2026-09-14

    Record created from the cited source as part of the first sourced oven set.

    Supersedes: nothing — initial entry