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.

• Remove the roasting tin from the oven and increase the temperature to 220°C 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.
  

Recipe adapted from: Dr Rupy Cooks - Healthy, Easy, Flavour (Ebury Press)