1. Set oven to 220ºC. 
Cut potatoes, carrots, capsicum and squash into bite-sized pieces. Halve cherry tomatoes. Toss on a lined oven tray with lemon zest and half the juice.

2. Cut remaining lemon into thin slices and add to tray. Toss prepared vegetables with 2 tsp dried herbs, 1 tbsp oil, salt and pepper. Roast for 20 minutes, or until golden.

3. Tear halloumi into bite-sized pieces. Scatter over vegetable tray. Change oven mode to grill, return tray for 5-10 minutes, or until halloumi is soft and golden.

4. Rinse and roughly chop lettuce. Make a dressing with 3 tbsp olive oil and 1 1/2 tbsp balsamic vinegar, season with salt and pepper.

5. Dot fresh leaves and sun-dried tomatoes over tray bake, drizzle with dressing and serve.

Notes:
You can also cook the vegetables over the BBQ if preferred.

Add any toasted nuts or seeds like pine nuts or pepita seeds for added crunch.

baby potatoes 600g
carrots 3
red capsicum 1
yellow squash 4
cherry tomatoes 1 punnet
lemon 1

halloumi 1 block

festival lettuce 1/2
sun-dried tomatoes 1 packet

From your pantry:
oil (for cooking+ olive), salt, pepper, dried herbs of choice (rosemary, oregano, Italian herbs work well), balsamic vinegar