Hearty halloumi bake

TIP Mix and match the veg to use up what you have. Chunks of squash, cauliflower florets, carrots and onion wedges can all be added

A healthy veggie tray bake for a meat-free meal that will keep everyone satisfied.

Serves 4 • Ready in 1 hr, 10 mins

2 red peppers, deseeded and cut into large pieces

1 aubergine, cut into chunks

2 large sweet potatoes (about 500g), peeled and cut into small chunks

1 large courgette, thickly sliced

2tsp fennel seeds, optional

1tbsp olive oil

150g red split lentils

750ml hot vegetable stock

250g pack light halloumi cheese, cut into 8 slices

A handful of fresh parsley leaves, to serve

1 Heat the oven to 200C/Gas 6. Put the prepared veg and fennel seeds, if using, in a large roasting tin or baking dish. Drizzle with the oil, season and then toss together to mix.

2 Roast for 30 mins. Sprinkle the lentils over, then pour in the hot stock. Roast for another 15-20 mins until the veg and lentils are cooked through.

3 Lay the cheese slices on top, then pop under a hot grill for 5-8 mins until golden. Sprinkle with parsley, to serve. Per serving: 445 cals, 13.5g fat,

5g sat fat, 49g carbs. >>