This dish contains the following allergens: Milk/Dairy
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400g
Chickpeas, drained, rinsed
1
Medium sweet potato, peeled, cut into 2cm pieces
2
Peppers, cut into 3cm pieces
1
Courgette, halved, thickly sliced
1
Red onion, cut into wedges
2 tablespoons
Olive oil
1 tablespoon
Rose harissa, plus extra to serve
NADA
Sea salt and ground black pepper, as desired
250g
Halloumi, drained, cut into 2cm chunks
300g
Cherry tomatoes
14oz
Chickpeas, drained, rinsed
Medium sweet potato, peeled, cut into 2cm pieces
Peppers, cut into 3cm pieces
Courgette, halved, thickly sliced
1
Red onion, cut into wedges
2
Olive oil
1
Rose harissa, plus extra to serve
NADA
Sea salt and ground black pepper, as desired
Halloumi, drained, cut into 2cm chunks
10oz
Cherry tomatoes
Step 1
Press MODE until BAKE is selected. Set the temperature to 180°C and set time to 45 minutes. Press START/STOP to begin preheating (preheating will be approx. 8 minutes).
Step 2
Place the chickpeas, sweet potato, peppers, courgette and red onion on the Bake Tray. Pour over the olive oil and sprinkle with harissa, salt and pepper. Stir until the vegetables are fully coated.
Step 3
When unit is preheated and ADD FOOD and PRS STRT is displayed, place tray in oven, close door and press START/STOP to begin cooking.
Step 4
When 25 minutes remain on the timer, slide out tray and use silicone-tipped tongs to toss vegetables. Add the halloumi, place the tray in the oven and close door to continue cooking.
Step 5
When 10 minutes remain, slide the tray out, add tomatoes, then place the tray in the oven and close door to continue cooking.
Step 6
When cooking is complete, the halloumi should be golden and tomatoes should be soft. Remove tray and serve immediately. Serve with coriander, yoghurt and lemon wedges, as desired.
Press MODE until BAKE is selected. Set the temperature to 180°C and set time to 45 minutes. Press START/STOP to begin preheating (preheating will be approx. 8 minutes).
400g
Chickpeas, drained, rinsed
1
Medium sweet potato, peeled, cut into 2cm pieces
2
Peppers, cut into 3cm pieces
1
Courgette, halved, thickly sliced
1
Red onion, cut into wedges
2 tablespoons
Olive oil
1 tablespoon
Rose harissa, plus extra to serve
NADA
Sea salt and ground black pepper, as desired
250g
Halloumi, drained, cut into 2cm chunks
300g
Cherry tomatoes
14oz
Chickpeas, drained, rinsed
Medium sweet potato, peeled, cut into 2cm pieces
Peppers, cut into 3cm pieces
Courgette, halved, thickly sliced
1
Red onion, cut into wedges
2
Olive oil
1
Rose harissa, plus extra to serve
NADA
Sea salt and ground black pepper, as desired
Halloumi, drained, cut into 2cm chunks
10oz
Cherry tomatoes
Step 2 of 6
Place the chickpeas, sweet potato, peppers, courgette and red onion on the Bake Tray. Pour over the olive oil and sprinkle with harissa, salt and pepper. Stir until the vegetables are fully coated.
400g
Chickpeas, drained, rinsed
1
Medium sweet potato, peeled, cut into 2cm pieces
2
Peppers, cut into 3cm pieces
1
Courgette, halved, thickly sliced
1
Red onion, cut into wedges
2 tablespoons
Olive oil
1 tablespoon
Rose harissa, plus extra to serve
NADA
Sea salt and ground black pepper, as desired
250g
Halloumi, drained, cut into 2cm chunks
300g
Cherry tomatoes
14oz
Chickpeas, drained, rinsed
Medium sweet potato, peeled, cut into 2cm pieces
Peppers, cut into 3cm pieces
Courgette, halved, thickly sliced
1
Red onion, cut into wedges
2
Olive oil
1
Rose harissa, plus extra to serve
NADA
Sea salt and ground black pepper, as desired
Halloumi, drained, cut into 2cm chunks
10oz
Cherry tomatoes
Step 3 of 6
When unit is preheated and ADD FOOD and PRS STRT is displayed, place tray in oven, close door and press START/STOP to begin cooking.
400g
Chickpeas, drained, rinsed
1
Medium sweet potato, peeled, cut into 2cm pieces
2
Peppers, cut into 3cm pieces
1
Courgette, halved, thickly sliced
1
Red onion, cut into wedges
2 tablespoons
Olive oil
1 tablespoon
Rose harissa, plus extra to serve
NADA
Sea salt and ground black pepper, as desired
250g
Halloumi, drained, cut into 2cm chunks
300g
Cherry tomatoes
14oz
Chickpeas, drained, rinsed
Medium sweet potato, peeled, cut into 2cm pieces
Peppers, cut into 3cm pieces
Courgette, halved, thickly sliced
1
Red onion, cut into wedges
2
Olive oil
1
Rose harissa, plus extra to serve
NADA
Sea salt and ground black pepper, as desired
Halloumi, drained, cut into 2cm chunks
10oz
Cherry tomatoes
Step 4 of 6
When 25 minutes remain on the timer, slide out tray and use silicone-tipped tongs to toss vegetables. Add the halloumi, place the tray in the oven and close door to continue cooking.
400g
Chickpeas, drained, rinsed
1
Medium sweet potato, peeled, cut into 2cm pieces
2
Peppers, cut into 3cm pieces
1
Courgette, halved, thickly sliced
1
Red onion, cut into wedges
2 tablespoons
Olive oil
1 tablespoon
Rose harissa, plus extra to serve
NADA
Sea salt and ground black pepper, as desired
250g
Halloumi, drained, cut into 2cm chunks
300g
Cherry tomatoes
14oz
Chickpeas, drained, rinsed
Medium sweet potato, peeled, cut into 2cm pieces
Peppers, cut into 3cm pieces
Courgette, halved, thickly sliced
1
Red onion, cut into wedges
2
Olive oil
1
Rose harissa, plus extra to serve
NADA
Sea salt and ground black pepper, as desired
Halloumi, drained, cut into 2cm chunks
10oz
Cherry tomatoes
Step 5 of 6
When 10 minutes remain, slide the tray out, add tomatoes, then place the tray in the oven and close door to continue cooking.
400g
Chickpeas, drained, rinsed
1
Medium sweet potato, peeled, cut into 2cm pieces
2
Peppers, cut into 3cm pieces
1
Courgette, halved, thickly sliced
1
Red onion, cut into wedges
2 tablespoons
Olive oil
1 tablespoon
Rose harissa, plus extra to serve
NADA
Sea salt and ground black pepper, as desired
250g
Halloumi, drained, cut into 2cm chunks
300g
Cherry tomatoes
14oz
Chickpeas, drained, rinsed
Medium sweet potato, peeled, cut into 2cm pieces
Peppers, cut into 3cm pieces
Courgette, halved, thickly sliced
1
Red onion, cut into wedges
2
Olive oil
1
Rose harissa, plus extra to serve
NADA
Sea salt and ground black pepper, as desired
Halloumi, drained, cut into 2cm chunks
10oz
Cherry tomatoes
Step 6 of 6
When cooking is complete, the halloumi should be golden and tomatoes should be soft. Remove tray and serve immediately. Serve with coriander, yoghurt and lemon wedges, as desired.
400g
Chickpeas, drained, rinsed
1
Medium sweet potato, peeled, cut into 2cm pieces
