This traybake gives halloumi plenty of golden edges while courgettes, tomatoes and butter beans soak up the sweet smoky pan juices. Smokey Bean ties everything together without adding chilli heat.

It is colourful, filling and very low effort: roast the vegetables first, then add the halloumi near the end so it stays tender.

🧾 Ingredients

• 450g halloumi, cut into large cubes
• 2 courgettes, cut into thick half-moons
• 250g cherry tomatoes, halved
• 1 large red onion, cut into wedges
• 1 x 400g tin butter beans, drained
• 2 tbsp Smokey Bean
• 2 tbsp olive oil
• 150ml passata
• ½ lemon
• Warm flatbreads, to serve

🍴 Instructions

1. Heat the oven to 200°C fan.
2. Put the courgettes, tomatoes, onion and butter beans in a large roasting tray.
3. Mix the Smokey Bean, olive oil and passata. Pour into the tray and turn everything gently to coat.
4. Roast for 20 minutes.
5. Add the halloumi, turn the pieces in the pan juices and roast for another 15 minutes until golden.
6. Finish with a squeeze of lemon and serve with warm flatbreads.

⏱️ Timings

• Prep: 15 minutes
• Cook: 35 minutes
• Serves: 4

🥗 Serving Suggestions

Serve with flatbreads, cous cous or a crisp green salad. A spoonful of yoghurt is useful for catching the smoky juices.

💛 Why This Recipe Works

Adding halloumi later prevents it drying out, while butter beans thicken the tomato juices and make the traybake satisfying.

🛒 Get the Blend

Make this recipe with our Smokey Bean.

🔥 More Smokey Bean Recipes

• Smokey Bean BBQ Baked Beans with Crispy Onions
• Smokey Bean Sausage & Butter Bean Casserole
• Smokey Bean Rice & Black Bean Stuffed Peppers
• Smokey Bean Black Bean Burgers
• Smokey Bean Shakshuka with Baked Eggs

Shop Smokey Bean →

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