Halloumi and Roasted Vegetable Traybake

• 2 medium Courgette
• 2 medium Red pepper
• 1 large Red onion
• 3 cloves Garlic
• 300 g Cherry tomatoes
• 3 tbsp Extra virgin olive oil
• 2 tsp Dried oregano
• 250 g Halloumi cheese
• 1 large Lemon

1. Heat the oven to 220°C (430°F). Cut the courgettes into thick half-moons, the peppers into chunky pieces, and the onion into wedges; lightly crush the garlic cloves.
2. Tip the courgette, red pepper, red onion, garlic and cherry tomatoes onto a large baking tray. Drizzle over the extra virgin olive oil, sprinkle with the dried oregano, then toss well and spread out into a single layer.
3. Roast for 15 minutes, then give everything a quick turn so it colours evenly. Keep the vegetables spread out so they roast rather than steam.
4. Slice the halloumi into pieces about 1 cm thick. Nestle the halloumi among the vegetables and return the tray to the oven for 12 to 15 minutes, until the halloumi is golden and the vegetables are tender with charred edges.
5. Finely grate a little lemon zest over the tray, then cut the lemon in half and squeeze over the juice to taste. Serve straight from the tray while the halloumi is hot and crisp at the edges.

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