Ingredients
Instructions
Make the Romesco
Prepare the Romesco sauce according to the linked recipe.
Combine Ingredients
Place the drained roasted red peppers, almonds, red wine vinegar, garlic clove, vegetable stock, and olive oil into a high-speed blender or food processor.
Blend
Pulse until the mixture reaches your desired consistency—some prefer it perfectly smooth, while others enjoy a bit of textural crunch from the almonds.
Season
Taste and adjust with salt and black pepper as needed. If the sauce is too thick, add an extra splash of vegetable stock or water until it is easily pourable.
Roast the Traybake
Preheat your oven to 400°F (200°C). In a large baking tray, combine the rinsed and dried chickpeas, halved baby potatoes, and red onion slices. Drizzle with the olive oil, salt, and black pepper. Pour the Romesco sauce over the base and toss until the vegetables and beans are thoroughly coated. Roast for 45–50 minutes, or until the potatoes are tender and golden.
Prepare the Salsa
In a small bowl, whisk together the chopped chives, parsley, basil, capers, minced garlic, and diced chili with the olive oil and the lemon juice to create a vibrant, acidic salsa.
Pan-Fry the Halloumi
While the traybake finishes roasting, heat the olive oil in a non-stick skillet over medium-high heat. Add the halloumi slices and fry for 2–3 minutes per side until they are perfectly golden-brown and crispy.
Plating & Garnishing
Divide the Romesco chickpeas and potatoes among bowls. Top each serving with the warm, salty halloumi and a generous spoonful of the herby salsa. The crispy-salty halloumi provides the perfect structural and flavorful counterpoint to the rich, roasted Romesco base.