Directions (Continued)
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4Spread the coated vegetables and chickpeas in a single layer on one half of the prepared baking sheet, ensuring they are not overcrowded for even roasting.
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5Add the sliced halloumi cheese to the remaining harissa oil mixture in the large bowl and toss gently to coat each piece. Arrange the halloumi slices on the other half of the baking sheet, keeping them separate from the vegetables.
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6Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender-crisp and slightly charred, and the halloumi is golden brown and delightfully crispy.
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7Halfway through cooking (around 10-12 minutes), carefully flip the halloumi slices and gently stir the vegetables to ensure even browning and cooking.
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8Once done, remove the sheet pan from the oven. Garnish generously with fresh chopped cilantro and serve immediately with fresh lemon wedges for a bright finish.
💡 Chef’s Tip
For an even deeper flavor in your Harissa Halloumi Sheet Pan, marinate the halloumi and chickpeas in the harissa mixture for at least 15 minutes before roasting. This really allows the spices to penetrate.
⏰ Make-Ahead Instructions
Leftovers of this Harissa Halloumi Sheet Pan Dinner can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or a warm oven until heated through.
🔄 Ingredient Substitutions
Feel free to swap vegetables like cherry tomatoes, broccoli florets, or sweet potato cubes for variety. For a delicious vegan option, omit the halloumi and add extra chickpeas or cubed firm tofu tossed in the harissa sauce.
