Recipe spotlight: Roasted vegetable, halloumi and lentil traybake

Sometimes when it comes to cooking your tea, panic sets in: you’ve only got random odds and ends left in the fridge. You can’t or don’t want to go to supermarket, so you’re left scratching your head. What can you even make with all this?

This easy recipe is perfect for throwing together random bits and bobs into a tasty, healthy meal. You can use whatever vegetables you have and even add meat if you want to, but this is what I used:

• Carrot
• Tenderstem broccoli
• Potatoes
• Onion
• Baby corn
• Halloumi
• Red split dried lentils
• Stock (I used chicken, but vegetable would work well too)
• Salt, pepper and garlic powder
• Oil
• Bread to serve (optional)

I think sweet potatoes, peppers, aubergine, tomatoes and butternut squash would also work amazingly for this recipe too! The potatoes are important as they are satiating, while the lentils provide much needed protein.

Method:

• Preheat your oven to 180°C and line your roasting dish with tinfoil.
• Chop up all your vegetables into medium-sized pieces – not too big as they will take forever to roast!
• Put them in your roasting tin and sprinkle over the seasonings and oil. Give these a good mix.
• Roast them for 25 minutes until almost cooked and pour in your lentils and chicken stock to cover.
• While this cooks for another 15 minutes, chop the halloumi into slices.
• Place these on top of the vegetables and switch to the grill.
• Grill the halloumi for a few minutes until golden and crispy.
• Serve with bread for a tasty autumn dinner!

Store the leftovers in an airtight container, and for best results, reheat in the oven rather than the microwave. You might need to add some water if the vegetables have absorbed the stock/sauce.

Bon appetit!