Mediterranean vegetables and haloumi with crispy filo

Sweet roast Mediterranean vegies – eggplant, capsicum and tomatoes – backed up with the nutrional heft of chickpeas, and bound with melty, grated halloumi and a shakshuka-esque tomato sauce, all under a ruffled lid of crunchy filo pastry. This is a light, nourishing pie that will spark joy on a winter’s day, as a main course with salad and warm bread or on the side of a simple piece of fish or lamb.