Traybake Halloumi with Kale

Ingredients

• Halloumi cheese 1 x 225g block
• Kale 1 x 200g bag, tough stems removed, roughly chopped
• Red onion 1 medium
• Bell pepper (any colour) 1 medium
• Courgette 1 medium
• Cherry tomatoes 1 x 250g punnet
• Garlic cloves 2
• Olive oil 3 tbsp
• Ground cumin 1 tsp
• Ground coriander 1 tsp
• Smoked paprika 1 tsp
• Red pepper flakes (optional) 1/4 tsp
• Lemon 1/2
• Salt to taste
• Black pepper to taste

Method

1. Preheat your oven to 200°C (180°C fan/Gas Mark 6).
2. Prepare the vegetables: peel and roughly chop the red onion and bell pepper. Trim and slice the courgette into 1cm thick rounds or half-moons. Mince the garlic cloves. Halve any larger cherry tomatoes.
3. Cut the halloumi into 2cm cubes. Pat it dry with kitchen paper.
4. In a large mixing bowl, combine the chopped kale, red onion, bell pepper, courgette, cherry tomatoes, and minced garlic.
5. Add the halloumi cubes to the bowl. Drizzle with olive oil, then sprinkle over the ground cumin, ground coriander, smoked paprika, red pepper flakes (if using), salt, and black pepper.
6. Squeeze the juice from half a lemon over the ingredients. Toss everything together thoroughly to ensure the halloumi and vegetables are evenly coated with oil and spices.
7. Spread the mixture in a single layer on a large baking tray.
8. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender, the kale is slightly crisp, and the halloumi is golden brown and softened. Turn the tray halfway through cooking for even roasting.
9. Serve hot, perhaps with a dollop of plain yogurt or a side of couscous.