Vegetable and Halloumi Traybake

This colorful traybake is so nutrituous, and great as a standalone, or as an accompaniment.

Let it all cook together in one tray and let the flavors mix together for a truly yummy meal! It’s even more tasty the next day, so enjoy those leftovers!

Ingredients (serves 4)

• 500g of small potatoes

• 2 red onions, peeled and quartered

• 400g of chick peas (or one can)

• 1 red pepper

• 1/2 romanesco broccoli

• 1/2 cauliflower

• 250g cherry tomatoes

• 4 cloves of garlic

• rosemary

• Sel de Guérande or rock salt

• a small block of halloumi, thinly sliced

• olive oil

• basil

Method

• Pre-heat your oven to 180C.

• Place your washed potatoes in the baking tray, and coat with olive oil. Sprinkle with the salt and rosemary. Roast in the oven for 30 minutes.

• Meanwhile chop into small florets, the romanesco and the cauliflower. Cut the pepper into strips, and peel the garlic cloves (you can leave them whole or cut them in half).

• After the 30 mintues are up, add the chopped vegetables, tomatoes and chick peas to the tray, mixing them all together, and drizzle more olive oil over them all. They should be well coated.

• Roast for another 30 mins, then add the halloumi. Grill for a further 10 minutes until the cheese starts to brown.

• Sprinkle some basil leaves and serve!