Halloumi, chickpea and veg traybake

This colourful Mediterranean dish couldn’t be easier to put together and saves on washing up too, as everything is baked in the same roasting tin.

Ingredients

VEGETARIAN

Serves: 4

Ready in: 30 mins

• 1 sweet potato, chopped into small chunks (about 2cm)
  
• 2 red onions, cut into wedges
• 1 red and 1 yellow pepper, deseeded and cut into strips
• 2 tbsp olive oil
• 150g cherry or baby plum tomatoes
• 1 x 400g tin chickpeas, drained
• 1 x 225g pack halloumi, thinly sliced
• Handful rocket
• 1 tbsp pesto

Method

1. Preheat the oven to 220°C/fan 200°C/gas 7. Put the sweet potato, red onion and peppers on a baking tray, drizzle with the oil and toss so everything is evenly coated. Season and roast in the oven for 15 mins.
   
2. Add the tomatoes and chickpeas to the baking tray, stir to combine, then return to the oven for a further 8-10 mins until the veg is tender and turning brown.
3.  Mix up the veg and put the halloumi slices on top. Heat the grill, then put the baking tray under the grill for about 5 mins until the cheese is melted and golden. Scatter over the rocket and drizzle with pesto, to serve.