Roasted Veggie Stack with Halloumi & Eggs

Preheat oven to 200°C/fan 180°C/gas 6 and line a baking tray with baking paper.

Place sweet potato, courgette and red pepper on prepared tray, rub with oil and spread vegetables into a single layer. Season with salt and pepper and roast for 15 minutes. Add the halloumi slices and cook for a further 4-5 minutes until halloumi is lightly golden and vegetables are tender.

Meanwhile, bring a small saucepan of water to the boil, reduce to a gentle simmer and add vinegar. Stir in a circular motion to create a vortex and gently slide eggs into the water and cook for 3 minutes. Remove with a slotted spoon, pat dry and season with salt.

Layer vegetables and halloumi on plates, top with eggs, season and scatter over basil leaves to serve.