Roasted vegetable bake with pan fried halloumi

A stunning summer dish. So easy to make and packed full of flavour and goodness.

INGREDIENTS

• 200g closed cup mushrooms,sliced in quarters
• 2 medium courgettes thinly sliced
• 2 medium sweet potatoes cut in 2cm pieces
• 2 red peppers deseeded and diced
• 100g red lentils
• 1 litre hot vegetable stock
• 250g pack halloumi cheese thickly sliced
• 3 tbsp tomato passata
• 2 tbsp olive oil
• pinch of dried oregano

METHOD

1. Preheat the oven to 200c (180c fan) gas mark 6. Place all vegetables in a large roasting tin and add 1 tbsp of oil and season well with salt and oregano. Mix together to infuse flavour
2. Roast vegetables for 35 mins until tender and then pour in the vegetable stock and passata and add lentils to the dish. Continue  to cook for another 20 mins or until the lentils are tender
3. Meanwhile place the rest of the oil in a hot frying pan and fry off the halloumi on both sides to a nice brown colour
4. Take out the roasting dish once cooked and place the pan fried halloumi onto  the roasted vegetables
5. Now you are ready to serve with some fresh granary buttered bread

adapted from source in good housekeeping

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