Method
Prepare and season the vegetables
Heat the oven to 220°C (425°F). Use a large rimmed roasting tray that holds the vegetables in a single, uncrowded layer; for scaled batches, divide the mixture between trays rather than piling it up. Cut 300 g of aubergine into 2.5 cm (1 in) chunks. Trim 300 g of courgette and cut it into thick half-moons. Core 200 g of red bell pepper and cut it into broad pieces. Peel 150 g of red onion and cut it into wedges. Add the vegetables to the tray with 250 g of cherry tomatoes. Mince 3 garlic cloves over the tray, then add 2 g of dried oregano, 2 g of ground cumin, 1.5 g of fine sea salt, 1 g of black pepper, and 30 ml of olive oil for roasting. Toss thoroughly and spread everything into an even layer.
Roast until the edges colour
Roast for 20 minutes, turning the vegetables once halfway through. They should be beginning to soften, with browned corners on the aubergine and onion and a few blistered tomato skins; they do not need to be fully tender yet.
20:00Add the lentils and halloumi
Remove the tray from the oven. Drain 500 g of cooked green lentils well, rinsing first when they are packed in seasoned liquid, and fold them through the roasted vegetables. Finely grate the zest from 1 lemon over the tray, then squeeze in its juice. Add 2 g of dried mint and 15 ml of olive oil for finishing, and turn the mixture gently so the lentils stay distinct. Cut 225 g of halloumi cheese (milk) into 1.5 cm (1/2 in) pieces and arrange them in one exposed layer on top so the cheese can brown.
Bake until the halloumi is golden
Return the tray to the oven and roast for 12 to 15 minutes. Start checking at 12 minutes: the halloumi should be golden around the edges, the vegetables fully tender, and the lentils piping hot with a few crisp spots where they touch the tray. If the cheese is still pale, move the tray closer to the top heat and watch continuously until it colours.
12:00Finish and serve
Roughly chop 15 g of fresh parsley leaves, loosely packed and scatter it over the hot tray. Spoon the vegetables and lentils onto warm plates, keeping the halloumi pieces on top. Serve immediately while the cheese has crisp edges and a tender centre.
Smart Substitutions
- No aubergine? Use the same weight of mushrooms or add extra courgette; keep the pieces large enough to brown without collapsing.
- No green lentils? Brown lentils or drained chickpeas hold their shape well in the hot tray.
- No halloumi? Use another firm grilling cheese. Paneer also works, though it needs a little more seasoning because it is less salty.
- No dried mint? Use fresh mint at the end, or increase the oregano slightly for a different but still Mediterranean finish.
Tips and Variations
- Drain the lentils thoroughly so they absorb the tray juices instead of cooling the vegetables with excess liquid.
- Leave small gaps between the halloumi pieces; crowded cheese steams and stays pale.
- For 6 or 8 servings, use two trays and rotate their positions halfway through each roasting stage.
What Went Wrong?
- Vegetables are watery The tray was probably crowded. Spread the mixture more widely and roast until the excess moisture evaporates before adding the lentils.
- Halloumi stays pale Move the tray nearer the top heat and let the cheese colour under close watch without stirring it into the vegetables.
- Lentils seem dry Fold them through the tomato-rich juices at the bottom of the tray and add a small splash of hot water only when the tray is genuinely dry.
- The finished tray tastes too salty Halloumi brands vary. Omit the added salt next time and lean on lemon, mint, and parsley for balance.
Nutrition Estimate
- Fiber: 16 g per serving
- Sodium: 875 mg per serving
Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.
