Ingredients
10 shallots, peeled and halved
1 red pepper, sliced
1 leek, sliced
30 cherry tomatoes
10 green pitted olives
1 pack haloumi cheese (vegetarian)
2 medium sweet potatoes, boiled until just soft and cubed
10 new potatoes, boiled until just soft and halved
150ml/¼ pint of vegetable stock
1 jar green pesto
2 tsp minced chillies
oil, to fry

Method
1. In a ovenproof casserole pan gently fry the shallots, pepper and leek, add the cherry tomatoes, olives, haloumi cheese, all the potatoes, pour over the stock and stir in the pesto and chillies.
2. Place in the oven and cook at 200C/400F/Gas 6 for 40 minutes.