Roast Tomato Tray Bake

Ingredients:

For the marinade:

• 3tsp honey

• 3tbsp olive oil

• 1tbsp water

• 1 tbsp Dijon mustard

• 1 tbsp lemon juice

• 1 tsp coriander seeds (lightly crushed)

• 1tsp cumin seeds

• 1tsp chilli flakes (optional)

Main ingredients:

• 225g block of halloumi

• 400g new potatoes (scrubbed)

• 300g tomatoes (smaller ones kept whole, larger one cut into wedges)

• 160g cooking chorizo sliced (1cm thick)

• 1 large leek (sliced thickly)

• 8 cloves of garlic

• 200g frozen peas

• 1 tbsp mint, finely chopped.

Method:

• In a bowl, whisk together the honey, olive oil, water, mustard & lemon juice with the seeds (and chilli flakes if using) Slice the halloumi into 1.5cm slices & toss into the marinade. Leave for at least 30 minutes.

• Heat the oven to 180C and lightly grease a 26cm x 37cm roasting tray. Boil potatoes in salted water until tender, then drain. Chop any bigger potatoes into bite-sized chunks. Put them in the roasting tray with the tomatoes, chorizo, leek and garlic cloves.

• Remove the halloumi from the marinade and drizzle 3 tbsp of the mix into the roasting tray. With your hands, coat the ingredients in the marinade, then arrange the halloumi on top and season with salt and black pepper.

• Roast for 25 mins then pour in the frozen peas in mixing well through the traybake. Cook through for another 5-8 mins.

• Divide between bowls, spooning the juices over each and garnish with the chopped mint. Serve with the remaining marinade to drizzle if you like. This is great to serve with crusty bread for mopping. Delicious!