Hot Honey Halloumi & Veggie Tray Bake with Chilli Sambal

Halloumi, honey, and chilli — quite possibly the holy trinity of quick weeknight dinners. This easy tray bake is full of colour, texture, and sweet-savoury flavours, and it’s perfect for when you want something comforting but still fresh and nourishing.

The crispy, caramelised veg pair beautifully with gooey, spicy-sweet halloumi slices. Minimal washing up, maximum flavour — what’s not to love?

Serves: 2
Prep time: 10 minutes
Cook time: 50 minutes

Ingredients

For the tray bake

• 1 small cauliflower, cut into florets
• 2 medium carrots, cut into sticks
• ½ red onion, cut into quarters
• 1 red pepper, deseeded & sliced
• 1 tin butter beans, drained and rinsed
• 3 tbsp olive oil
• Salt & pepper

For the halloumi

• 6 slices halloumi cheese
• 1 tbsp olive oil
• 1 tsp honey
• 1 tsp Saucy Chilli Sambal 

Method

1. Prep the veg: Preheat your oven to 190°C. Place the cauliflower, carrots, onion, and red pepper on a large baking tray. Drizzle over 3 tbsp olive oil, season generously with salt and pepper, and toss to coat.

2. Roast: Bake in the oven for about 45–50 minutes, or until the veg are golden, slightly crispy, and cooked through. When done, toss through the butter beans and check seasoning.

3. Cook the halloumi: Towards the end of the roasting time, heat 1 tbsp olive oil in a large frying pan over medium-high heat. Lay in the halloumi slices and fry for about 1–2 minutes per side until golden and starting to crisp up.

4. Glaze: Pour over the honey and Chilli Sambal while still in the pan and let everything bubble together for about 30 seconds so the halloumi gets that sticky, spicy glaze.

5. Serve: Plate up the warm roast veggies and butter beans, then top with the hot honey chilli halloumi slices. Spoon over any extra sauce from the pan and dig in while it’s all hot and gooey.