Our vegetarian tray bake packs in plenty of seasonal veg and salty halloumi for a vibrant summer dinner ready in 30 minutes
Ingredients
- 4 courgettes cut into small chunks
- 1 red onion cut into slim wedges
- 3 large cloves garlic skins left on
- 3 tbsp olive oil
- 300 g cherry tomatoes
- 250 g halloumi sliced
- 1/4 tsp cumin seeds
- a few pinches of dried chilli flakes Optional
- flatbreads to serve
- hummus and hot sauce to serve
Instructions
Heat the oven to 200C/fan 180C/gas 6. Toss the courgettes, onion and garlic with the olive oil, and tip into a large, shallow baking dish. Season well and roast for 10 minutes.
Stir in the cherry tomatoes and sit the halloumi slices on top. Sprinkle over the cumin seeds and chilli flakes, if using. Cook for another 15 minutes until the tomatoes start to burst and release juice, and the halloumi is turning golden.
Squeeze the garlic cloves out of their skins and mash into the oil and juices in the baking dish, stirring it in. Spoon everything onto plates and serve with soft flatbreads and hummus or hot sauce, if you like.