Hasselback Halloumi & Smashed Chickpeas

Preheat the oven & prep the onion

• Preheat the oven to 220°C/200°C fan. Alternatively you can cook this in the air fryer at 200°C.
• Roughly dice the red onion.

Hasselback the halloumi

• Make around 6 - 7 cuts into each block of halloumi, making sure it still holds together, so don’t cut all the way down.

Assemble the traybake

• Drain the chickpeas and add them to a large baking tray. Then scrunch them up with your hands until they are slightly smashed, or mash them with a potato masher (you can leave this step out if you prefer too).
• Add the chopped tomatoes, red onion, garlic granules and oregano, then mix well.
• Pop the halloumi on top, then brush them with a dash of oil, drizzle over the honey and sprinkle with the paprika, making sure you get some in the cuts of the halloumi.

Bake the traybake & toast the bread

• Pop the tray in the oven for 20 minutes (15 minutes in the air fryer), until the halloumi is golden and crispy on the edges.
• Toast the bread. Then plate up the traybake with the toast and enjoy!