Serves 4

Ingredients

• 750g baby new potatoes halved
• 2 medium red onions quartered and broken up into large pieces
• 4 tbsp olive oil
• 400g can chickpeas drained
• 1 large red pepper sliced into strips
• ½ romanesco broccoli or cauliflower (about 400g), cut into small florets
• 250g mixed colour cherry tomatoes
• 4 garlic cloves peeled
• 250g pack reduced fat halloumi thinly sliced
• small bunch basil leaves torn

Method

1. 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.
2. Add the chickpeas, pepper, romanesco, tomatoes and garlic. Drizzle with 2 tbsp oil, 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.