Courgette and Halloumi Traybake with Lemon Tahini

Ingredients

• 900 courgettes, cut into 2cm wedges lengthways
• 250 g halloumi, cut into 1.5cm slices
• 300 g cherry tomatoes, left whole
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 3 cloves garlic, thinly sliced
• 3 tbsp tahini
• 1 lemon, juiced
• 3 tbsp cold water
• 30 g pine nutsor use pumpkin seeds if avoiding nuts
• 15 g fresh mint leaves, roughly torn
• 1 tsp salt
• 1 pinch black pepper

Contains: sesame, nuts.

Method

1. Heat the oven to 220°C / 200°C fan. Line a large roasting tray (or two smaller ones — do not crowd the vegetables or they will steam instead of roast).
2. Toss the courgette wedges and cherry tomatoes with 2 tablespoons of the olive oil, the smoked paprika, sliced garlic, salt, and black pepper. Spread in a single layer on the prepared tray.About 5 min
3. Roast for 15 minutes until the courgettes are starting to colour at the edges.About 15 min
4. Brush the halloumi slices with the remaining tablespoon of olive oil and tuck them among the vegetables. Return the tray to the oven and roast for a further 12 to 15 minutes until the halloumi is golden and the tomatoes have begun to burst.About 15 min
5. While the tray is in the oven, toast the pine nuts in a dry frying pan over a medium heat for 2 to 3 minutes, stirring frequently, until golden. Set aside.About 3 min
6. Whisk together the tahini, lemon juice, and cold water until you have a smooth, pourable dressing. Season with a pinch of salt. If it seems too thick, add a little more water a teaspoon at a time.About 2 min
7. Remove the tray from the oven. Drizzle the lemon tahini dressing generously over everything, then scatter over the toasted pine nuts and torn mint. Serve immediately from the tray with flatbreads or warmed pitta on the side.