Halloumi & Aubergine Traybake with Chilli Pesto & Crispy Basil
CATEGORY: DINNER | SERVES: 4 | PREP: 10 MINS | COOK: 35 MINS
One-tray harmony of protein, fibre and Mediterranean flair.
A vibrant balance of smoky aubergine, golden halloumi and fiery pesto for blood sugar stability, satiety and pure feel-good flavour.
Ingredients
Traybake vegetables
2 small aubergines, cut into 2 to 3cm cubes
2 red peppers, roughly chopped
2 small courgettes, halved lengthways and sliced into chunks
2 small red onions, cut into wedges
240g cherry tomatoes, whole or halved
2 tbsp extra virgin olive oil
2 tsp smoked paprika
1 tsp dried oregano
Sea salt and cracked black pepper to taste
Halloumi
200g halloumi, sliced into 2cm thick pieces (Use authentic Cypriot halloumi if you prefer to avoid cow's milk, or a vegan halloumi-style cheese for a plant-based option)
Chilli pesto
4 tbsp vegan chilli pesto, shop-bought such as Mr Organic or Sacla
Optional: 2 tsp fresh lemon juice and a few torn basil leaves stirred through for brightness
To finish
12 to 16 fresh basil leaves, lightly fried until crisp
1 fresh lemon, to squeeze over before serving
Method
Heat the oven to 200°C (fan 180°C). Line a large baking tray with parchment.
Toss the aubergine, pepper, courgette, onion and cherry tomatoes in the olive oil, smoked paprika, oregano, salt and pepper. Roast for 25 minutes, turning halfway, until soft and caramelised.
Arrange the halloumi slices over the vegetables and return to the oven for 10 to 12 minutes until golden and lightly crisp.
Whisk the chilli pesto with lemon juice and torn basil for brightness.
Optional but worth it: flash-fry the basil leaves in a teaspoon of olive oil for 5 to 10 seconds, then drain on kitchen paper until crisp.
Spoon the roasted vegetables and halloumi onto plates, drizzle generously with chilli pesto, top with crispy basil and finish with a squeeze of lemon and a dusting of zest.
Nutritional Information
Per serving: approx 425 kcal | 19g protein | 6.5g fibre
Macronutrient split: 61% fat / 18% protein / 16% carbohydrate. High in satiating fats and protein with a lower carbohydrate load to support steady post-meal energy and digestion. Mediterranean anti-inflammatory benefits come from polyphenols.
HEAR ABOUT IT FROM BECKI HERE 👇
FIT Tip
For a dairy-free or plant-based version, use firm tofu, tempeh or a vegan halloumi-style cheese. Large mushrooms or chickpeas also work well as a more budget-friendly protein option. Serve with quinoa or bulgur wheat if you need more carbohydrates.
This recipe is naturally gluten-free. Use a vegan halloumi-style cheese for a fully plant-based version. For clients following a personalised elimination plan, always cross-reference your specific intolerance results.
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About Becki Hawkins
Becki Hawkins, BSc (Hons), mBANT, CNHC, is the founder of FIT Nutrition & Testing Clinic and a Registered Nutritional Therapist with over 20 years of experience. She specialises in evidence-based personalised nutrition and functional testing, helping clients uncover the root causes of digestive issues, hormonal imbalances and unexplained symptoms. Every FIT recipe is designed around the same principle: real food that works with your body, not against it.