Preheat oven to 180. Prepare a baking tray or ceramic dish by greasing it with 1 tbsp of olive oil.
Wash all your vegetables. Cut onion and bell pepper into thin (0.5 cm) strips. Cut the courgette in half lengthwise and in half again. Chop into 1 cm pieces.
Place the vegetables into the baking tray and season with a pinch of salt and pepper. Bake in the oven for 20 min.
Meanwhile cut halloumi cheese into large bite-size chunks and set aside. Cook basmati rice according to your packaging instructions.
Add halloumi and chickpeas to the vegetables and bake for another 10min or until the edges of the cheese become golden brown. Meanwhile, toss your prawns and mussels on the pan. Worm them up for 3 to 4 min (this step is optional if your seafood is ready to eat from the packaging).
Season the cooked rice with salt, 1tbsp of fresh lemon juice, and 2 tbsp of freshly chopped coriander.
Serve in a large pasta bowl. First, plate the rice then top up with roasted vegetables, halloumi following with seafood. Decorate with chopped coriander and a squeeze of fresh lemon juice.
