Ingredients
- 2 courgettes, cut into chunks
- 2 peppers (red and yellow), cut into chunks
- 1 red onion, cut into wedges
- 1 small aubergine, cut into chunks
- 250 g cherry tomatoes on the vine
- 400 g tin chickpeas, drained
- 4 tbsp extra virgin olive oil
- 3 garlic cloves, sliced
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 225 g halloumi, sliced
- A handful of basil and mint
- 1 tbsp balsamic vinegar or a squeeze of lemon
Method
- Roast the vegetables: heat the oven to 210°C (190°C fan). Toss the courgettes, peppers, onion, aubergine and chickpeas with 3 tbsp of the oil, the garlic, oregano, paprika and seasoning. Spread out in a large roasting tin and roast for 25 minutes.
- Add the halloumi: add the tomatoes and lay the halloumi slices on top. Drizzle with the remaining oil and roast for 12–15 minutes more, until the halloumi is golden and the tomatoes are bursting.
- Finish: drizzle with balsamic or lemon and scatter with herbs.
- Serve: serve straight from the tin, with quinoa or a green salad.
Why it's good for you: Roasting brings out the natural sweetness of summer vegetables and keeps their goodness. The wider the range of colours on your plate, the wider the range of protective plant compounds you'll take in.
Good to know: For a plant-based version, use cubes of firm tofu, tossed in olive oil and paprika, instead of the halloumi.
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