Time, it’s something we all want more of but never seem to have enough of. Cooking when tired after a long day at work, or at the tail end of a fun weekend can seem like an impossible task, and have us all reaching for the takeaway menu.

This one-pan tray bake can be on your table in 30 minutes, less time than it takes for the delivery man to arrive at your door. It’s made up of 9 simple ingredients, easily sourced from any supermarket or online retailer, and is super easy to make, requiring a little chopping, and letting the oven do most of the hard work. Packed full of delicious roast veggies, protein-packed beans, crispy croutons, gooey halloumi and garlic, this dish is both luxurious and virtuous.

One Pan Halloumi Bake

Serves 3-4

2 Cloves Garlic, thinly sliced

6 Large Tomatoes

2 Large red onions, peeled

Small bunch fresh thyme

320g Halloumi Cheese*

1 tin Butter beans

1 Small bunch of oregano

200g Jar Green Olives

4 thick slices sourdough, torn into crouton sized chunks

Olive oil, salt, and pepper as needed

*Vegan option: replace the halloumi for some crispy pan seared tofu

Heat the oven to 200C

Add the sliced garlic to a 20x30cm roasting tray. Slice the tomatoes in half and add them to the tray on top of the garlic. Cut the red onion into wedges, then scatter them between the halved tomatoes. Add the thyme bunch to the tray, then drizzle over roughly 1-2 Tbsp olive oil, and season the veg with salt and pepper. Cover the tray with foil and place it in the oven.

Roast the veg covered for 20 minutes.

While the bread roasts toss the sourdough chunks in a little olive oil, salt and pepper. Drain the olives from the brine and pick the soft oregano leave from the stems. Discard the stems and set the ingredients aside until needed.

*Optional: You can crisp your halloumi in a pan before adding the roasted veg below.

Remove the foil from the tray. Add the butter beans, halloumi cut into 3-4  wedges and sourdough and roast for 8 minutes more, or until the croutons are crispy and the halloumi is soft.

Once cooked, scatter over the oregano leaves, and dot the olives around the pan. Spoon the veg, halloumi and croutons into bowls and serve immediately