Halloumi traybake

• baby new potatoes↗750g g

  halved

• medium red onions↗2

  quartered and broken up into large pieces

• olive oil↗4 tbsp tbsp
• chickpeas↗400g can g

  drained

• large red pepper↗1

  sliced into strips

• romanesco broccoli↗½

  or cauliflower (about 400g), cut into small florets

• mixed colour cherry tomatoes↗250g g
• garlic cloves↗4

  peeled

• reduced fat halloumi↗250g pack g

  thinly sliced

• basil↗small bunch

  leaves torn

Step-by-step instructions

1. 1

   Heat oven to 160C/140C fan/gas 3. Put the potatoes in a large roasting tin with the onion. Pour over 2 tbsp olive oil and roast in the oven for about 30 mins.

2. 2

   Add the chickpeas, pepper, romanesco, tomatoes and garlic. Drizzle with 2 tbsp oil, then roast for a further 20-25 mins until everything is cooked and browning nicely. Toss together briefly and put the halloumi slices on top. Put it under the grill for 5-10 mins, or until the cheese is melting and browning (keep an eye on it). Scatter over the basil leaves to serve.