Flavour hits Try these onepan wonders for maximum taste with minimum fuss

These one-pan wonders pack in all the taste with minimal fuss – delicious!

MEDITERRANEAN VEGIE AND HALOUMI TRAY BAKE

Preparation time 10 mins Cooking time 25 mins Serves 4

4 zucchinis, cut into small chunks 1 red onion, cut into thin wedges 3 large cloves garlic, skin on

‰/‹ cup extra virgin olive oil Sea-salt flakes and freshly ground

black pepper, to season 300g cherry tomatoes

250g haloumi, sliced

‰/‹ tsp cumin seeds

‰/˜ tsp chilli flakes (optional) Flatbread, hummus and hot sauce,

to serve

STEP 1 Preheat oven to 180C fan-forced (200C conventional). STEP 2 Toss zucchini, onion and garlic with olive oil in a large, shallow baking dish. Season. Roast in oven for 10 minutes.

STEP 3 Toss cherry tomatoes through roasted vegetables and arrange haloumi on top. Sprinkle over cumin and chilli, if using. Cook for another 15 minutes, until tomatoes start to burst and release juice, and haloumi is turning golden.

STEP 4 Squeeze garlic cloves from skins and mash into oil and juices in baking dish, stirring it in. Serve tray bake with flatbread, hummus and hot sauce.

LAMB MEATBALL SHAKSHUKA

Preparation time 15 mins Cooking time 1 hour Serves 4

500g lamb mince

2 tsp cumin seeds, toasted

and lightly crushed

1 bunch flat-leaf parsley, ‰/˜ finely

chopped, ‰/˜ roughly chopped Sea-salt flakes and freshly ground

black pepper, to season

2 Tbsp extra virgin olive oil

1 onion, finely chopped

3 cloves garlic, finely chopped 2 Tbsp tomato puree

2 x 400g cans cherry tomatoes 3 red peppers from a jar,

cut into chunky pieces

4 eggs

150g feta, crumbled

‰/˜ bunch dill and flatbread, to serve

STEP 1 Put mince, cumin and finely chopped parsley in a bowl. Season. Roll into 30 meatballs.

STEP 2 Heat oil in a large, deep, lidded frying pan on medium. Cook meatballs, in batches, for 2-3 minutes until browned, then transfer to a plate.

STEP 3 Reduce heat to low, add onion to pan and cook with a pinch of salt for 10 minutes until so‹. Add garlic and tomato puree, and cook for 1 minute. Add tomatoes and a tin of water, simmer gently for 15 minutes, then add peppers and return meatballs with any juices from plate. Simmer for 15 minutes, until thickened. Season.

STEP 4 Use back of a spoon to make 4 indents in sauce, then crack an egg into each. Put on lid and simmer gently for 5-10 minutes, or until whites have just set. Crumble over feta, put lid back on and cook for 2 minutes, to so‹en.

STEP 5 Sca‘er over remaining parsley and torn dill, then serve with flatbread.

LAMB MEATBALL SHAKSHUKA Traditionally served at breakfast but also perfect for dinner, this classic Middle Eastern dish combines spiced mince and eggs in a yummy tomato sauce. Dig in! Recipe on opposite page