Takes 1hr serves 4
2 red peppers, chopped 1 aubergine, chopped 2 sweet potatoes, peeled and chopped 1 courgette, thickly sliced 2tsp fennel seeds 1tbsp olive oil 150g red split lentils, rinsed 750ml hot vegetable stock 250g pack halloumi, sliced into 8 handful parsley
Preheat oven to 200°C/gas 6. Put the vegetables and fennel seeds in a roasting tin. Drizzle with the oil, season, then mix everything together. Roast for 30 mins. Add the lentils and stock. Cook for 20 mins more. Set the grill to high. Lay the halloumi on top of the vegetables, grill for 8 mins until golden. Sprinkle with parsley.