Ingredients

• 1 sweet potato, peeled and diced
• 1 courgette, chopped
• 3 peppers, chopped (I used red, yellow and green)
• 2 red onions, quartered
• 5 small carrots (2 large), chopped
• 2 tbsp olive oil
• 1 tsp salt
• 200g raw red lentils
• 750ml-1 litre vegetable stock
• 1 block of halloumi cheese
• Parsley and olives to garnish

Method

1. Preheat the oven to 180 Celsius
2. Chop the veg and place in a baking tray. Drizzle over the olive oil and sprinkle over the salt and use your hands to make sure all the veg is coated. Note: you may need to use 2 baking trays. When you roast veg it’s best that they are not overlapping and are placed in one flat layer.
3. Roast the vegetables for 30 minutes. When this is done you can either take the vegetables out and put them into a ovenproof dish, or if your baking tray is deep enough, you can keep everything in there
4. Sprinkle over the red lentils and add the vegetable stock. Give everything a stir then bake again for another half an hour
5. 10 minutes before your veg is due to be ready, cook the halloumi in a griddle pan. Remove the vegetables from the oven and place the halloumi on top. Enjoy with crusty bread!