Falafel, carrot and halloumi traybake recipe | Sainsbury`s Magazine

Ingredients

• 200g Chantenay carrots
• 2 red onions
• ½ tbsp olive oil, plus 1 tsp
• ½ tbsp za’atar, plus 1 tsp
• 60g fat-free Greek-style natural yogurt
• 1 tbsp tahini, stirred
• ½-1 tbsp lemon juice, to taste
• 100g lighter halloumi
• 1 x 215g tin chickpeas, rinsed and drained
• 1 x 160g pack falafels (we used red pepper falafel)
• a handful of coriander leaves, to garnish