The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
230g black beans(Rehydrated black beans, water, salt.)
-
250g halloumi (Milk)(cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
- 25g honey
- 1 avocado
- 1 unwaxed lime
-
2 tbsp Mexican spice mix(Oregano, Smoked Paprika, Coriander, Cumin)
- 80g mixed salad leaves
- 2 pepper
- 2 onion
- 1 sweet potato
- 2 large potatoes
Allergens
Contains:
Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 120Kcal | 650Kcal |
| 504kJ | 2719kJ | |
| Fat | 6.0g | 32g |
| of which saturates | 2.5g | 13g |
| Carbohydrates | 13g | 70g |
| of which sugars | 3.7g | 20g |
| Protein | 4.9g | 27g |
| Salt | 0.29g | 1.6g |
| Fibre | 2.7g | 15g |
1/3 daily fibre
4 of 5 a day
Family-friendly
Fajita-style Halloumi Traybake with Mixed Potato Wedges & Avocado Salad
This crowd-pleasing traybake will go down a treat with the whole family. Halloumi, coated in a warm blend of spices, roasts alongside juicy peppers and golden mixed potato wedges. Serve alongside a vibrant avocado salad and tangy pickled onion, to complete the feast. Clean plates guaranteed!
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 baking trays with parchment paper
- Pull out a large bowl & a sieve
Make the wedges & Pickle
- Cut the potatoes and sweet potato into wedges. Place onto a baking tray, drizzle with 1 tsp oil and a pinch of salt and pepper. Roast for 10 mins
- Peel and thinly slice half an onion. In the large bowl, combine the juice from half the lime, half the honey, 1 tsp olive oil and a pinch of salt and pepper. Mix well, then add the sliced onion and leave to pickle
Finish roasting
- Cut the remaining onion into 1cm wedges. Thinly slice the peppers. Drain and rinse the beans. Thinly slice the halloumi and pat dry
- Add the onion wedges and pepper to one side of the other lined baking tray. Lay the halloumi onto the other side of the tray
- Coat the vegetables and halloumi in the Mexican spice mix (add less for less heat), drizzle everything with 2 tsp oil and season with a pinch of salt and pepper
- After 10 mins, add the halloumi tray to the oven and roast for 16-18 mins, until the veg is soft and golden
Pickle the onion
- Cut the remaining lime into wedges. Dice the avocado into 1cm chunks
- When the halloumi has 2-3 mins remaining, add the beans to the vegetable tray and drizzle the halloumi with the remaining honey
Final steps & plate up
- When everything is ready, add the avocado and salad leaves to the onion bowl and toss to combine (alternatively, remove the onion from the dressing first to serve separately, if preferred)
- Serve the halloumi onto plates, with the wedges, roasted veg and salad alongside. Garnish with the lime wedges
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