Saucy Halloumi & Roast Veg Bake & A Chicken Breast

Preheat the oven to 230ºC/ 210ºC (fan)/ gas 8

Boil half a kettle

Trim the green stalk[s] off your aubergine[s] and discard, then chop lengthways into wedges

Peel and chop your red onion[s] into wedges

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Add the chopped aubergine and onion to a baking tray with your dried oregano, 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and a small pinch of salt

Give everything a good mix up and put the tray in the oven for an initial 12-15 min

Tip: Cooking for 4? Use 2 trays!

Meanwhile, chop your cherry tomatoes in half

Once the aubergine and onion have had 12-15 min, add the halved cherry tomatoes to the tray[s] and return to the oven for a further 5 min

Whilst everything is cooking, dissolve your tomato paste in 250ml [325ml] [425ml] boiled water

Add your balsamic vinegar and stir it all together – this is your tomato stock

Slice your halloumi into 3 slices per person

Add the tomato stock to the tray[s]

Top the veg with the halloumi slices and return to the oven for a final 10-15 min or until the stock has thickened slightly and the halloumi is golden - this is your saucy halloumi & roast veg bake

Tip: To help the sauce thicken, give it a stir halfway through

When the halloumi is almost golden, add your ciabatta[s] to a separate baking tray and put the tray in the oven for 5 min or until hot and crusty

Carefully slice the warmed ciabatta[s] in half before serving

Chop your basil roughly, including the stalks