Haloumi vegetarian bake

Strips of deliciously squeaky Greek cheese baked to golden perfection with asparagus, marrows, jalapenos, onion, garlic, lemon, orange, olive oil and chilli flakes

Serves: 4

Difficulty: Easy, 40 minutes

Ingredients:

300g haloumi cheese, cut into strips

12 asparagus spears

6 baby marrows, halved

2 jalapeños, halved and deseeded

5 cloves of garlic

1 small onion, chopped

Olive oil

5ml (1 tsp) dried oregano

30ml (2 tbsp) olive oil

Zest and juice of 1 lemon and 1 orange

Salt and pepper

10ml (2 tsp) dried chilli flakes (optional)

Method:

1) Preheat the oven to 200°C.

2) Toss the cheese, asparagus, baby marrows, jalapeños, garlic and onion with olive oil.

3) Bake in an ovenproof dish or pan, tossing once or twice, for 10–15 minutes, or until the cheese is crispy and slightly charred and the vegetables are juicy and wilted.

4) Combine the rest of the ingredients and pour half over the dish. Bake for a further 10 minutes.

5) Serve with the remaining dressing and crusty bread to mop up the juices.

Extract from One Pot/Pan/Tray by Mari-Louis Guy and Callie Maritz published by Human and Rousseau, R280