Cut the aubergine, courgette and mixed peppers into medium-sized pieces. Season well with salt and black pepper.

Get your largest saucepan over a high heat and drizzle in a good glug of olive oil. Chuck in a third of your veg. Fry for 5 mins, stirring occasionally, until beginning to soften. Transfer to a bowl and repeat. Tip all the veg out of the pan.

Finely slice four spring onions and chop the garlic cloves. Put the saucepan back over the heat and drizzle in a little more oil. Scrape in the spring onions and garlic, cook for 1 minute then add the cumin and coriander seeds, chilli flakes and 1 tsp of nigella seeds. Cook for 30 seconds until everything smells amazing then tip all your veg back into the pan.

Add the tins of tomatoes. Refill one tin with water and pour that in too then give everything a good stir. Bring to the boil, turn down the heat and leave the ratatouille to simmer away for 45–50 mins until all the veg is completely cooked. Season to taste with salt and black pepper.

Halloumi time. Cut into cubes and chuck into a bowl. Add the remaining nigella seeds and toss to coat. Get a large non-stick frying pan over a high heat. Fry the halloumi for 2–3 mins, turning regularly, until golden and crisp. Finely slice the remaining spring onions.

Divide the ratatouille between four bowls. Top with the halloumi croutons and scatter over the remaining spring onion. Serve with naan or chapatis, if you like.