Some dishes fit easily into your week. Little hassle, lots of flavour and enough room to use what you already have at home. This traybake with pumpkin, chickpeas and halloumi is exactly that kind of dish. The pumpkin becomes soft and sweet in the oven, the chickpeas get crispy edges and the halloumi bakes up golden brown.
The mango vinegar dressing makes the dish fresh and lightly spiced. That keeps the traybake from feeling too heavy, while still giving it plenty of flavour. Great for a weeknight, but also good enough to serve on a large platter at the table.
Preparation time: about 35 to 40 minutes. Active cooking time: about 15 minutes. Prep: you can cut the pumpkin ahead of time and make the dressing in advance.
Why this traybake works so well
You build flavour in layers, without complicated techniques. By roasting the pumpkin and chickpeas at a high temperature, the flavours become fuller. The pumpkin turns soft and sweet. The chickpeas dry out a little, giving them more bite.
Halloumi works well here because the cheese stays firm and browns beautifully. The dressing brings balance. Mango vinegar adds a fresh, fruity note, while mustard and garlic give the dish a little more depth.
Do you like using refined flavourings in the kitchen? Then products from the Nicolas Vahé collection pair beautifully here. Think of a good oil, a spiced salt or a mild herb blend. Use them subtly, so the pumpkin, chickpeas and halloumi stay in the spotlight.
Ingredients for 3 to 4 people
- 700 g pumpkin, for example butternut squash or Hokkaido, cut into cubes of about 2 cm
- 2 cans chickpeas of 400 g, drained and patted dry
- 250 g halloumi, sliced into about 1 cm slices
- 2 to 3 tbsp good olive oil, for example extra virgin olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp chilli flakes, optional
- 1 tsp salt
- Black pepper, to taste
- 2 handfuls arugula or baby spinach
- 1/2 red onion, thinly sliced
- 1 handful of fresh herbs, such as parsley, mint or dill, roughly chopped
For the mango vinegar dressing
- 3 tbsp mango vinegar
- 5 tbsp olive oil
- 1 tsp honey or maple syrup
- 1 tsp Dijon mustard
- 1 small clove of garlic, finely grated, or 1/2 tsp garlic powder
- Salt and pepper, to taste
A flaky salt or mild spice mix from Nicolas Vahé can be a lovely finishing touch. Sprinkle it over the dish only at the end. That way, you taste it better and need less of it.
Method
1. Preheat the oven and prepare the baking tray
- Preheat the oven to 220°C, or 200°C fan.
- Line a large baking tray with parchment paper.
- Use two baking trays if you notice everything is too crowded.
A full baking tray means the pumpkin and chickpeas are more likely to steam than roast. So give everything enough space. That’s important for nice edges and more flavour.
2. Roast the pumpkin and chickpeas
- Place the pumpkin cubes and chickpeas on the baking tray.
- Pat the chickpeas dry well first with kitchen paper. This makes them crispier.
- Drizzle with olive oil.
- Add smoked paprika, cumin, chili flakes, salt and black pepper.
- Toss well so everything gets a thin layer of oil and spices.
- Roast in the oven for 20 minutes.
- Toss once halfway through.
3. Add the halloumi
- Carefully remove the baking tray from the oven.
- Push the pumpkin and chickpeas slightly to the side.
- Place the slices of halloumi in between.
- Drizzle a little oil over the halloumi if you like.
- Put the baking tray back in the oven and bake for another 10 to 12 minutes.
- The halloumi is done when it is golden brown and the pumpkin is soft.
Halloumi tastes best when you serve it straight after baking. Then it is warm, firm and still a little soft on the inside.
4. Meanwhile, make the mango vinegar dressing
- Whisk the mango vinegar, olive oil, honey, mustard and garlic together.
- Taste and season with salt and pepper.
- Add extra mango vinegar if you want more freshness.
- Add a little honey if you want to make the dressing milder.
The dressing can be fresh, but not sharp. So always taste it with a piece of pumpkin or chickpea first. That way, you’ll get a better sense of how the dressing pairs with the dish.
5. Build up the platter
- Place arugula or baby spinach on a large platter.
- Spoon the warm pumpkin and chickpeas on top.
- Place the halloumi on top.
- Scatter the red onion and fresh herbs over it.
- Spoon some of the dressing over the dish.
- Serve the rest of the dressing separately at the table.
Do not use all the dressing at once. Arugula and spinach wilt quickly if there is too much dressing on them. By serving some separately, everyone can add extra to taste.
Things to watch for
- Pat the chickpeas dry well. This helps create crispy edges.
- Cut the pumpkin evenly. Then everything cooks at the same time.
- Do not overcrowd the baking tray. Preferably use two baking trays rather than one too full one.
- Add the halloumi later. Otherwise the cheese can become too dry.
- Serve immediately. Then the halloumi is at its best and the salad stays fresh.
Smart substitutes
- No pumpkin? Use sweet potato, carrot or cauliflower.
- No halloumi? Use feta, goat cheese or fried tofu.
- No mango vinegar? Use apple cider vinegar with a little honey.
- No arugula? Baby spinach, lamb's lettuce or mixed salad also work well.
- More spice? Add a small pinch from the collection Nicolas Vahé kruiden.
Serving tips
- With something crunchy: serve with warm flatbread, pita or sourdough.
- With something fresh: add orange segments or pomegranate seeds.
- As a light meal: serve with extra arugula and a little more dressing at the table.
- For a beautiful presentation: arrange everything on a large platter. For example, take a look at the collection of serving platters for a calm base on the table.
Variations on this traybake
Extra crunchy
- After baking, sprinkle roasted almonds over the dish.
- Use pumpkin seeds or sunflower seeds for extra bite.
- Add sesame seeds to the chickpeas during the last 5 minutes of baking time.
More vegetables, same base
- Roast cauliflower florets along with the pumpkin.
- Add red bell pepper for a sweeter flavor.
- Use halved Brussels sprouts for a heartier winter version.
More spice
- Use extra chilli flakes with the pumpkin and chickpeas.
- Stir a little harissa into the dressing.
- Finish with extra black pepper just before serving.
Meal prep and storage
You can prepare this traybake partly in advance. Cut the pumpkin beforehand and make the dressing ahead of time. Store the dressing in a sealed jar in the fridge and shake well before use.
You can also roast the pumpkin and chickpeas in advance. Store them covered in the fridge for up to 2 days. Reheat them in the oven at 200°C, so the edges become a little firmer again.
Bake or heat the halloumi just before serving. That way, the cheese stays at its best. Leftovers are delicious the next day as lunch with extra arugula, some bread and a spoonful of dressing.
Frequently asked questions
Can I prepare this traybake in advance?
Yes, to a large extent. Roast the pumpkin and chickpeas in advance and prepare the dressing. Add the halloumi, lettuce and dressing only just before serving.
Which pumpkin is best to use?
Butternut squash and Hokkaido are both suitable. Butternut squash is soft and sweet. Hokkaido has a little more bite and you don’t always need to peel it.
How do I get chickpeas crispy in the oven?
Let them drain well and pat them dry with paper towels. Leave enough space on the baking tray and roast at high temperature.
Can I make this dish vegan?
Yes. Replace the halloumi with firm tofu or extra roasted vegetables. Use maple syrup instead of honey in the dressing.
Which Nicolas Vahé products go well with this?
A good olive oil, a spiced salt, mango vinegar or a mild herb mix goes well with this traybake. Use seasonings sparingly, so the roasted vegetables and halloumi stay nicely balanced. You’ll find more ideas among the Nicolas Vahé recipes.
In conclusion
This traybake with pumpkin, chickpeas and halloumi shows how easy good cooking can be. The oven does much of the work, while you only take care of good timing and a fresh dressing. With soft pumpkin, crispy chickpeas, warm halloumi and a fruity mango-vinegar dressing, you’ll have a dish on the table that is simple, yet still feels special.
