Preheat the oven to 210°C/190°C fan. Line a very large baking tray with parchment paper (you might need to use two trays if you don't have one big enough to fit all of the vegetables, in a single layer).

Next, peel and dice the aubergine, slice the courgettes and slice the onions. Add to the baking tray along with the halved tomatoes and drained cannellini beans. Add half of the olive oil, half of the chopped garlic, the oregano, a pinch of salt, and some black pepper. Toss together well. If using harissa, stir this through now. If you aren't using harissa, we recommend adding a heaped tbsp of tomato puree instead (if cooking 4 portions).

Tear the halloumi where it naturally breaks and rip it into 2-3 cm pieces. Nestle the halloumi amongst the vegetables, then place the tray in the oven and cook for 35 minutes, stirring the vegetables once. Cook until golden.

To make the salsa verde, finely chop the parsley and drained capers. Add to a mini blender or Nutribullet along with the Dijon mustard, red wine vinegar, the other half of the olive oil and the remaining chopped garlic. Blend it all together until you have a rough paste. You could also you a pestle and mortar.

If serving your tray bake with garlic bread, get this in the oven now and cook as per the packet instructions.

Once the vegetables are tender and the halloumi is golden you are ready to go! Serve the veggies drizzled with a little of the salsa verde, and the warmed garlic bread on the side, if you wish.