Enjoy this easy veggie traybake with halloumi, roasted veg and chickpeas as a nutritious family dinner. Full of colour, it packs in four of your 5-a-day
Prep:15 mins
Serves 4
750g baby new potatoes, halved2 medium red onions, quartered and broken up into large pieces4 tbsp olive oil400g can chickpeas, drained1 large red pepper, sliced into strips½ romanesco broccoli or cauliflower (about 400g), cut into small florets250g mixed colour cherry tomatoes4 garlic cloves, peeled250g pack reduced fat halloumi, thinly slicedsmall bunch basil, leaves torn
STEP 1Heat 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.STEP 2Add 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.
