Spicy Halloumi Bake
- 1/2 butternut squash (300g), scrubbed and unpeeled, deseeded and cut into 2cm cubes
- 1 courgette (250g), cut into 2cm cubes
- 1 red pepper (200g), deseeded and roughly chopped
- 2 tsp cumin seeds
- 3 tsp ras el hanout or baharat spice mix
- 1 tsp chilli powder
- 3 tbsp olive oil, plus an extra
- 1 tbsp to drizzle
- 150g spinach, finely chopped
- 350ml passata
- 1 x 400g can kidney beans, drained and rinsed
- 200g halloumi, sliced 1cm thick
Preheat the oven to 200C fan.
Put the squash, courgette, red pepper and the spices into a large roasting tin. Pour over the three tablespoons oil and season, then toss well to coat. Roast for 25 minutes, turning the vegetables halfway through the cooking time.
Remove the roasting tin from the oven and increase the temperature to 220C fan. Scrape up any crusty bits from the bottom of the roasting tin for extra flavour, then fold in the spinach. Tip in the passata and kidney beans and combine with the rest of the ingredients.
Layer the halloumi on top, drizzle with the extra tablespoon oil and return to the oven for a further 15 minutes until the halloumi is melted and charred in areas.
Extracted from COOKS by Dr Rupy Aujla (Ebury Press, £22) Photography by David Loftus
