Halloumi Vegetable Traybake

About

This tasty Keto traybake is loaded with fats and flavor from tender low carb vegetables and tangy halloumi cheese. Our tasty Keto traybake is prepared with juicy bell peppers, broccoli and cauliflower florets, sweet red onion and salty halloumi slices. Once baked, the cheese and vegetables are drizzled in a sweet and zesty halloumi dressing. Perfect served as a side dish to accompany your Keto mains.

Can I Use a Different Cheese?

We have used halloumi cheese for our simple Keto traybake as it has the perfect texture and taste for baking. If you would like to use a different cheese, then you need to ensure you have a firm cheese that can be cooked to high temperatures without melting. Paneer cheese or queso blanco would both make good substitutions. Be sure to adjust your macros to account for any changes made to the recipe.

Serving Suggestions

This warm Keto traybake makes a great side dish for 6 people. The vegetables and cheese make a great accompaniment to roasted or grilled meats, or a vegetarian main. Alternatively, if you are following a low carb diet and have a higher daily carb limit, this can be served four ways as a light lunch option.

Ingredients

8 ounce halloumi
3 tablespoon olive oil
1 medium – 2 1/2" diameter red onion
1 cup cauliflower florets by flavorite
1 cups broccoli florets
1 tablespoon tahini
1 teaspoon maple flavored syrup by lakanto
1 clove garlic
½ tablespoon lemon juice
½ large – 3" diameter x 3 3/4" red bell peppers, raw
½ large – 3" diameter x 3 3/4" yellow bell peppers, raw
½ teaspoon salt, sea salt
⅛ teaspoon black pepper

Instructions

Preheat the oven to 400 degrees Fahrenheit. Dice the cauliflower and broccoli into even-sized florets. Slice the bell pepper into 1 inch strips and slice the onion into 6 segments. Arrange the prepared vegetables across a shallow oven tray. Drizzle over 2 tablespoons of olive oil and season with a good pinch of salt and pepper. Use your hands to coat the vegetables in the oil and seasoning. Transfer to the oven and bake for 10 minutes.
While the vegetables are baking, slice the halloumi into 6 even strips. Remove the part cooked vegetables from the oven. Arrange the halloumi strips in amongst the vegetables. Return to the oven for a further 10-12 minutes or until the vegetables are tender and the cheese is hot and turning golden.
While the cheese is cooking, you can prepare the sauce. Crush the garlic and add to a small bowl. Add the tahini, lakanto, a tablespoon of olive oil, the lemon juice and a good pinch of salt. Whisk together to combine until smooth. Add two tablespoons of water and whisk to thin the dressing. Taste and adjust seasonings as needed and add more water if you would like a thinner dressing. Drizzle the dressing over the warm vegetables and cheese to serve.