Carrots get a glow up (and glaze up) in this recipe! Harissa is a great ingredient for throwing a whole lot of flavour in a quick way and it works perfectly with carrot for this tray bake! Topped with store-bought falafel and halloumi for good measure this is a tray of easy convenience for your mid-week feed.
Harissa Glazed carrot and halloumi tray bake with garlic butter grains
Serves 4
Prep 15 minutes cooking 20 minutes
1 tbsp harissa
1 tbsp honey
2tbsp any kind of oil (I used good oil sunflower oil)
1 bunch Streamside organics carrots, halved, bigger ones quartered
1 zucchini, cut into similar size to carrots
1 can chickpeas, rinsed and drained
200g halloumi, cut into 3cm pieces
12 pieces store bought falafel (I used a frozen)
1/2 cup pearl barley
½ cup brown rice
1 tsp cumin seeds
1 Streamside organics broccoli, cut into florets
1 ½ tbsp garlic butter
Chopped parsley and lemon wedges to serve.
Preheat oven to 190C. Grease and line a baking tray with baking paper.
Combine harissa, honey and oil in a small bowl and spoon half onto tray. Add carrots, zucchini, chickpeas, and halloumi and toss to coat. Arrange carrots so they are all cut side down and in contact with the tray and drizzle with remaining glaze. Roast for 25 minutes or until golden and carrots are just cooked through. Add falafel in the final 10 minutes to crisp up.
Meanwhile, to cook the grains place barley, rice and cumin seeds in a saucepan and cover with water so that it sits 2 cm above the grain. (Approx. 1 ½ cups) bring to the boil then cover and reduce to low heat and cook for 12-15 minutes or until grains are cooked through. Stand covered to steam until ready to serve.
Bring a saucepan of salted water to the boil and add broccoli and cook for 3 minutes or until tender, drain, and add to grains along with garlic butter and stir to coat.
To serve: scatter tray bake with parsley and squeeze over lemon. Serve with grains alongside.