Big-batch recipe · Vegetarian
Halloumi, chickpea and pepper traybake
6 portions, about 27 g of protein in each. 15 minutes of hands-on work and 32 min of cooking.
Where it sits in the week
What this one is for
It is one of the four big-batch recipes on the vegetarian track. Cooked once, portioned hot, and eaten across the days that session covers.
Two portions is about 54 g of protein — our own arithmetic on the figure above, not a separate measurement. Protein targets on this site are computed against goal weight or lean mass rather than scale weight, which is the whole of Real Fuel.
Part of the vegetarian meal plan, cooked in the two-session prep schedule.
What goes in
- 2 lb halloumi, sliced thick
- 3 cans (15 oz) chickpeas, drained and dried well
- 3 red peppers, 2 red onions, cut into large chunks
- 1/3 cup olive oil, 2 tbsp smoked paprika, 1 tbsp cumin
- 2 lemons, a bunch of parsley
- Chilli flakes to taste
How
- Chickpeas, peppers and onion tossed in oil and spices, spread out on a tray so nothing steams. 425F for 20 minutes.
- Push everything to one side, halloumi slices laid on the empty half of the tray.
- Back in for 10 to 12 minutes, until the halloumi is deep gold and the vegetables are charred at the edges.
- Lemon juice and parsley over everything as it comes out. Halloumi squeaks less once it has cooled slightly, which is normal.
Keeping it: Fridge 3 days — halloumi turns rubbery well before 4, so this one does not stretch as far as the others. Reheat in a hot dry pan, not the microwave, to keep the crust.
Nothing on this page is medical advice. It is a plan written for general strength training in healthy adults, and any condition or medication you are managing outranks it.
The rest of the vegetarian week
3 more big-batch recipes on this track, plus the seven-day plan they feed.