Halloumi with aubergines, tomatoes and pine nuts

• 400g cherry tomatoes on the vine, halved
• 2 medium aubergines, cut into 1cm half moons
• 400-500g halloumi, cut into 1cm slices
• 7-8 sprigs of fresh oregano, leaves only
• 2 tablespoons olive oil
• 1 teaspoon chilli flakes
• 2 cloves of garlic, crushed
• 40g pine nuts
• 100g rocket, roughly chopped
• 1 lemon, juice only

Instructions

1. 1

   Preheat the oven to 200°C fan/220°C/gas

2. 2

   Tip everything except the pine nuts, rocket and lemon juice into a roasting tin and mix well with your hands.

3. 3

   Use a tin large enough to have the aubergines all in a single layer.

4. 4

   Now arrange the ingredients so the halloumi sits on top

5. 5

   Transfer to the oven and roast for 20 minutes, then scatter the pine nuts on top before roasting for a further 10 minutes until the halloumi is golden brown and the aubergines are cooked through.

6. 6

   Stir through the rocket and lemon juice and serve hot.