This vegetarian traybake with halloumi, roasted vegetables and chickpeas is a nutritious family dinner, full of colour and taste.
300g baby potatoes, halved
400g sweet potaoes, peeled and cut into inches
2 medium red onions, quartered and broken up into large pieces
4 tbsp olive oil
400g can chickpeas , drained
1 large capsicum, sliced into thick rings
½ head broccoli or cauliflower (about 400g), cut into small florets
250g mixed colour cherry tomatoes
4 garlic cloves, peeled
250g pack halloumi, thinly sliced
1tsp mixed italian herbs
small bunch basil, leaves torn (serve)
Heat oven to 160C/140C fan/gas 3. Put the potatoes in a large roasting tin with the onion. Pour over 2 tbsp olive oil and roast in the oven for about 30 mins.
Add the chickpeas, pepper, broccoli, tomatoes and garlic. Drizzle with 2 tbsp oil, sprinkle herbs, then roast for a further 20-25 mins until everything is cooked and browning nicely. Toss together briefly and put the halloumi slices on top. Put it under the grill for 5-10 mins, or until the cheese is melting and browning (keep an eye on it). Scatter over the basil leaves to serve.