Moroccan Spiced Roasted Vegetable Traybake

Ingredients

• 1 medium aubergine (cut into chunks)
• 1 small cauliflower (cut into chunks)
• 1 medium sweet potato (cut into chunks)
• 2 red peppers (cut into chunks)
• 2 red onions (cut into wedges)
• 400 g tin chickpeas (drained)
• 225 g halloumi (cut into thick slices)
• 6 teaspoons harissa paste ((see note))
• Juice of 2 lemons
• 6 tablespoons olive oil
• 2 tablespoons fresh coriander/cilantro ((optional))
• Flatbreads, couscous, bulgur wheat or rice to serve (optional)

Instructions

1. 1

   Preheat your oven to 220C / 200C / gas mark 7 / 425F.

2. 2

   Cut up all the vegetables into largeish chunks (not too small or they will disintegrate) and place in a large roasting tin - you may need 2 trays as you need to make sure the vegetables can be roasted in a single layer.

3. 3

   In a small bowl, mix together the harissa, lemon juice and olive oil. Pour the mixture over the vegetables and turn them to get a really good coating (I find it easiest to use my hands, but you may prefer to use large spoons – especially if you have any cuts on your hands!)

4. 4

   Roast the harissa coated vegetables in your preheated oven for 25 minutes then remove from the oven and add the drained chickpeas and halloumi.

5. 5

   Return to the oven for a further 15 minutes and then serve scattered with coriander.