Step 1

Preheat the oven to 200C / 400F.

Step 2

Add your mushrooms, tomatoes and onion to the pan. Drizzle with oil and use a spatula to flip everything around and get all of the ingredients somewhat coated. Use just enough oil for a reasonable coating on all of the ingredients. Add the garlic, balsamic and cumin to the pan and mix through to coat the ingredients. Make sure the mushrooms are cap side up and then place in the oven for 20 minutes.

Step 3

If you're making the tahini sauce, do that now. Whisk together all of the ingredients and then add warm water to thin it out to a more drizzly texture.

Step 4

Check in on the pan after 20 minutes. You want to see the mushrooms reduced and browning, the tomatoes starting to collapse and the onions browning. The pan should be filling with juices. The ingredients don't need to feel like they're done, but you want them to be on their way. Sometimes this takes closer to 30 minutes - all ovens, pans and individual ingredients will be a little different here.

Step 5

Once you're ready to move on, add the halloumi, a few grates of lemon zest and kale into the pan. Toss everything through with a spatula - ideally the kale and halloumi will get coated in oils / juices but if the pan is too dry, drizzle in some more oil and a squeeze of lemon juice if you wish. Place back in the oven for another 10 minutes.

Step 6

By now, the halloumi should be crisped up and brown around the edges, but it may need another 5 minutes. You don't need to mix or flip the halloumi but you may want to rotate the pan on the oven shelf if one side is cooking more quickly.

Step 7

Once it's done, remove from the oven and squeeze a little lemon juice over the top. Add the accompaniments and toppings of your choice, and serve immediately.