Halloumi and chermoula traybake

Preheat the oven to 200°C/180°C fan.

Prepare the chermoula by adding the garlic, coriander, parsley, paprika, cumin, lemon zest, juice, olive oil, and a pinch of salt and pepper to a blender, and blend until smooth.

In a baking dish, combine the aubergine, zucchini, red pepper, red onion, and chickpeas, and mix through the chermoula evenly. Bake in the oven for 30-40mins, or until the vegetables have softened.

Add the sliced halloumi on top of the vegetables and bake for a further 15mins, or until the halloumi is lightly golden. Serve with a squeeze of lemon.