Ingredients:

  • 250g halloumi cheese, sliced into 1/2-inch rectangles
  • 400g canned chickpeas, drained and rinsed
  • 300g broccoli florets, cut into bite-sized pieces
  • 1 large red bell pepper, sliced into wide strips
  • 1 medium red onion, cut into thick wedges
  • 30ml extra virgin olive oil
  • 15ml harissa paste
  • 5g smoked paprika
  • 2g cumin seeds
  • 2g kosher salt
  • 60ml hulled tahini
  • 15ml fresh lemon juice
  • 5ml maple syrup
  • 30ml warm water

Instructions:

  1. Preheat your oven to 425°F (220°C). Use a dark metal sheet pan for maximum browning.
  2. Pat the halloumi slices and drained chickpeas with paper towels until completely bone-dry to ensure a crispy texture.
  3. In a large bowl, toss the broccoli, peppers, onions, and chickpeas with olive oil, harissa paste, smoked paprika, cumin seeds, and salt.
  4. Spread the vegetable and chickpea mixture across the sheet pan in a single, even layer, ensuring they are not crowded.
  5. Nestle the halloumi slices into the vegetable mixture. Roast for 15 minutes, or until the halloumi is golden-brown and the chickpeas are slightly charred.
  6. While roasting, whisk together the tahini, lemon juice, and maple syrup. Gradually add warm water until a smooth, pourable consistency is reached.
  7. Remove the pan from the oven and drizzle the tahini sauce over the warm vegetables and halloumi before serving.