Lentil and Halloumi Bake
2 red (bell) peppers, seeded and roughly chopped
200g/7oz mushrooms, sliced
2 large sweet potatoes, cubed
1 courgette (zucchini), cubed
8 cherry tomatoes
2 tbsp olive oil
150g/5oz/1 cup red lentils
1 litre/1¾ pints/4 cups hot vegetable stock
4 thick slices halloumi
4 tbsp chopped fresh parsley
1 Preheat the oven to 200°C/400°F/Gas 6.
2 Put all the vegetables in a large roasting pan, drizzle the oil over and season well with salt and pepper. Turn the vegetables to coat in the oil.
3 Roast in the oven for 25 minutes or until the vegetables are nearly tender. Sprinkle in the lentils and pour in the hot stock. Roast for 15 minutes until the lentils and vegetables are cooked through.
4 Preheat the grill (broiler) to high. Arrange the halloumi on top of the vegetables and grill (broil) for 2–3 minutes until golden brown.
5 Sprinkle the parsley over and serve in warmed bowls.