Halloumi Traybake with Chickpeas & Roasted Veg

Heat the oven to 160°C / 140°C fan / gas 3. Tip the potatoes and red onion into a large roasting tin, pour over 2 tbsp of the olive oil and season. Roast for 30 minutes.

Add the chickpeas, red pepper, romanesco, cherry tomatoes and garlic cloves to the tin. Drizzle over the remaining 2 tbsp oil and toss everything together. Roast for a further 20–25 minutes until everything is cooked and beginning to brown at the edges.

Toss the vegetables briefly, then lay the halloumi slices over the top of everything.

Transfer the tin under a hot grill and cook for 5–10 minutes until the halloumi is melting and golden — keep a close eye on it.

Scatter with torn basil leaves and serve straight from the tin.