Low-Carb Halloumi & Chorizo Tray Bake

Ingredients makes 4 servings

• 2 medium zucchini (350 g/ 12.4 oz)
• 1 ¹/₂ cups grated halloumi (144 g/ 5 oz)
• 1 tbsp ghee, butter or virgin coconut oil (15 ml)
• ¹/₂ medium yellow onion, finely chopped (55 g/ 1.9 oz)
• 2 garlic cloves, finely chopped
• 6 large eggs
• 1 cup fresh spinach (30 g/ 1.1 oz)
• 120 g cured Spanish chorizo or Mexican chorizo (4.2 oz)
• bunch of fresh cilantro or parsley, chopped (20 g/ 0.7 oz)
• 2 jalapeños, seeds removed and sliced (28 g/ 1 oz)
• ¹/₄ tsp sea salt, or to taste
• ¹/₂ tsp black pepper, or to taste
• 1 cup cherry tomatoes (150 g/ 5.3 oz)
• Optional: 2 tbsp Sriracha to serve (you can make your own Sriracha)

Instructions

1. Preheat the oven to 200 °C/ 400 °F (conventional oven), 180 °C/ 360 °F (fan forced oven). Grate the zucchini. Place in a muslin cloth and squeeze out the excess water or using clean hands, squeeze the grated zucchini over a bowl. Discard the water.

2. Grate the halloumi, or you can use small cubes if you prefer.

3. Add the ghee or oil to a non stick or cast iron pan. Fry the onions on a medium-low heat for 3 - 4 minutes until soft and translucent. Add the garlic for a further 30 seconds. Remove from the heat. Whisk the eggs with a fork.

4. Chop the chorizo into small cubes or slices. Place the drained zucchini, halloumi, eggs, onion mix, chorizo, spinach, coriander, jalapeños into a bowl and season with salt and pepper. Mix well to combine.

5. Line a small baking tray with greaseproof paper. Spread the halloumi and chorizo traybake mix to the edges and top with cherry tomatoes (cut side up.)

6. Bake for 40 - 50 minutes until set and golden on top. Optionally, dab the top and tomatoes with kitchen paper after about half an hour to soak up any excess juices.

7. Allow to cool slightly, slice and top with optional sriracha sauce.
   Note: recipe makes 4 regular servings (mains, breakfast) or up to 6 small servings (light lunch or dinner).

8. Store in a fridge for up to 3 days or freeze for up to 3 months.