Marjoram-Roasted Vegetable, Lentil & Halloumi Bake - Ainsley Harriott

Ingredients

• 2 courgettes, cut into 2-cm slices
• 1 red onion, cut into 8 thin wedges
• 1 medium aubergine, cut into small cubes
• 2 red peppers, de-seeded and cut into chunks
• 1 red chilli, de-seeded and finely chopped
• 2 large garlic cloves, chopped
• 2 tbsp extra virgin olive oil, plus extra for drizzling
• 2 tsp fresh marjoram leaves (or 1 tsp dried oregano)
• 1 x 400g tin lentils, drained and rinsed
• 1 tbsp balsamic vinegar
• 250g cherry tomatoes
• 1 x 250g block halloumi, thickly sliced
• zest and juice of ½ lemon
• 8-10 basil leaves, shredded, with a few reserved whole for garnish
• sea salt
• freshly ground black pepper