Shawarma Halloumi & Borlotti Traybake

Ingredients

• 1 tbsp olive or rapeseed oil
• 1 courgette, chopped
• 1 aubergine, chopped into 2–3cm pieces
• 1 red pepper, chopped
• 1 red or brown onion, sliced into wedges
• ¾ x 160g tins borlotti beans, drained and rinsed
• ½ x 160g tin chopped tomatoes
• 1 tbsp tomato purée
• 1 tsp ground cumin
• 1 tsp mild paprika
• ½ tsp ground coriander
• ¼ tsp cinnamon
• 1 garlic clove, crushed
• 60g halloumi, sliced
• 4g flat leaf parsley, chopped
• 1.5 wholemeal pittas

Method

1. Heat the oven to 220°C / 200°C fan.
2. Put the courgette, aubergine, pepper and onion into a large roasting tray. Toss with the oil. Roast for 15 minutes.
3. Stir in the borlotti beans, chopped tomatoes, tomato purée, cumin, paprika, coriander, cinnamon and garlic.
4. Before adding halloumi, remove a small baby portion of soft veg, beans and tomato sauce once everything is fully hot and soft. Mash or squash the beans well.
5. Lay the halloumi slices over the adult/toddler traybake. Return to the oven for 15–20 minutes, until bubbling and the halloumi is golden.
6. Warm the pittas.
7. Scatter parsley over the traybake.
8. Serve, saving about 500g bean and veg traybake for Dinner 3 before everyone has seconds.