Heat the oven to 200°C/ fan 180°C. Cut the aubergine into chunks.
Cut the cauliflower into florets.
Halve or quarter any large Brussels sprouts. Leave any smaller ones whole.
Put the veggies in a large roasting tin (or divide into two smaller ones) and drizzle with the oil.
Season well and add the cumin seeds and harissa.
Toss and roast for 40 minutes, turning once halfway through cooking time.
Cut the halloumi into thick slices.
Turn the oven up to 220°C/fan 200°C. Toss the veggies with the cooked lentils and then snuggle in the halloumi slices and return to the oven for 5-6 more minutes.
Drizzle the whole dish with honey, scatter with pine nuts and parsley and drizzle with extra virgin olive oil.
Divide into bowls and serve.
Notes
This one tray dish is straight forward and ideal for batch cooking, serve either as a light, healthy veggie dinner or else it packs perfectly in a lunchbox for the following day.