Cook: 40 minutes

Serves: 4

The beautiful spices of ras el hanout work super-well in this simple traybake and you can easily substitute different vegetables for the squash and greens. A moreish dish packed with flavour that everyone will enjoy.

Method

Preheat the oven to 200°C fan.
Put the squash, courgette, red pepper and the spices into a large roasting tin. Pour over the 3 tablespoons oil and season, then toss well to coat.
Roast for 25 minutes, turning the vegetables halfway through the cooking time.

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Ingredients

Name: Spicy halloumi bake
Prep time: 15 min
Cook time: 40 min
Yield: 4
Ingredients: ½ 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 of kidney beans, drained and rinsed; 200g halloumi, sliced 1cm thick; Substitutions; Kale: spinach, Swiss chard or spring greens; Kidney beans: borlotti beans or cannellini beans

½ 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 of kidney beans, drained and rinsed
200g halloumi, sliced 1cm thick
Substitutions
Kale: spinach, Swiss chard or spring greens
Kidney beans: borlotti beans or cannellini beans