Mediterranean Veg & Butter Bean Traybake with Golden Halloumi

A one-pan wonder for weeknights with ingredients you've probably already got lying around: tip in whatever summer veg you've got - courgettes, aubergines, red peppers - a tin of chopped tomatoes, butter beans + fresh basil. Then finish it all of halloumi popped under the grill for that golden crusty. EASY PEASY. The traybake works well even without halloumi for a plant-based belter. Or, swap the halloumi for 4 fillets of cod if that's more your thing. We've popped the methods below. You could also add some optional crusty bread for dunking.

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Ingredients

Bold Bean Queen butter beans 570 g
garlic cloves 3 (chopped)
chopped tomatoes 400 g
chilli flakes ½ tsp
red wine vinegar 1 tbsp
halloumi 200 g (sliced)
fresh basil 10 g (leaves picked)
lemon 1 (wedges)
Mediterranean style vegetables 400 g

Method

Cook the traybake

Preheat the oven to 200C/180C fan.
Tip all the Mediterranean style vegetables onto a tray and toss with 3 tablespoons of olive oil, salt, and pepper. Roast for 40-50 minutes until the veg is soft and starting to caramelise. Turning halfway through.
Chop the garlic cloves.
Remove the tray from the oven, add the chopped garlic, and toss well. Add the Bold Bean Queen butter beans (with their liquid) and scrape up any caramelised bits from the tray.
Stir in the chopped tomatoes, chilli flakes, red wine vinegar, basil leaves, a pinch of salt and a few cracks of black pepper. Mix to combine, then bake for 6-7 minutes until the tomatoes have reduced slightly and everything is bubbling and sticky around the edges.
Follow the halloumi or cod directions at this point, depending on preference.

If serving with halloumi

Slice the halloumi, then scatter the slices over the traybake and bake for 5–6 minutes, until golden on top. For an extra golden crust, switch to a high grill setting for the final 1–2 minutes.

If serving with cod

Nestle the cod fillets into the traybake, season with flaky salt and cracked black pepper, and bake for 8–10 minutes, until the fish is flaky and the sauce is slightly caramelised at the edges.

To serve

Serve into bowls with a squeeze of lemon.

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