Coconut & Halloumi Tikka Traybake

Preheat the oven to 400°F fan (convection).

In a large baking dish, combine the cubed halloumi, butternut squash cubes, white onions, garlic cloves, grated ginger, olive oil, and all the dry spices (curry powder, ground cumin, ground coriander, smoked paprika, turmeric, chilli powder). Toss everything together until evenly coated; no additional salt is needed.

Add the chopped tomatoes, tomato purée, light coconut milk, vegetable stock, honey, butter beans, and chickpeas to the dish. Stir gently to distribute the sauce and beans throughout the mixture.

Place the dish in the preheated oven and bake for 20 minutes, or until the vegetables are tender and the halloumi is lightly golden.

Remove from the oven. Serve the traybake with a side of 0%‑fat Greek yoghurt, and garnish with coconut flakes and sliced spring onions.