Halloumi & Roast Veg Tray Bake, Basil Oil

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Chop the sweet potatoes (skins on) into small bite-sized chunks

Deseed the yellow pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thick strips

Peel and cut the red onion into wedges 

Slice the courgette[s] into rounds

Add the chopped sweet potato, pepper, courgette and red onion to a tray (or two!) with a generous drizzle of olive oil

Season with a pinch of salt and give everything a good mix up 

Put the tray in the oven for an initial 20 min or until the vegetables are starting to soften

Cut the Cypriot halloumi into 6 [12] slices

Meanwhile, chop the basil finely, including the stalks

Roughly chop the garlic

Grind the chopped basil and garlic with a pinch of salt in a pestle & mortar to form a paste

Add 2-3 tbsp [4-5 tbsp] olive oil or enough to loosen and mix well – this is your basil oil

Tip: if you don't have a pestle & mortar, chop the basil leaves very finely and mix with salt and olive oil

After 20 min lay the halloumi slices over the roast vegetables and return to the oven for 10 min or until the vegetables are cooked and the halloumi is starting to brown

Once everything is cooked, sprinkle over the pumpkin seeds

Return the tray to the oven for a further 4-5 min or until the seeds are toasted – this is your Halloumi & Roast Veg Tray Bake