Ratatouille and halloumi bake

If you don’t have canned tomatoes with added herbs, simply stir ½ teaspoon dried oregano through the tomatoes before adding to the vegetables. Add a 400g can of drained and rinsed cannellini beans to the ratatouille at the same time as the tomatoes. Drizzle the halloumi and vegetables generously with olive oil when you serve.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 220c/fan 200c/gas 7.

Step 2

Place the peppers, aubergine and onion in a bowl, add 2 tablespoons of the olive oil and season with sea salt and ground black pepper.

Step 3

Toss everything together, then scatter into a shallow baking dish and bake for 25 minutes. Remove the dish from the oven, turn the vegetables, then cook for a further 5-10 minutes, or until well softened and lightly browned.

Step 4

Remove the dish from the oven, stir in the garlic, basil and tomatoes, arrange the halloumi on top, drizzle with the remaining oil, season with more ground black pepper and return to the oven for a further 15 minutes, or until the halloumi is hot and lightly browned.

Step 5

Scatter with more fresh basil to serve.

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