Moroccan spiced vegetables with halloumi (V)

Preheat oven to 200.
Mix together 1 tsp cayenne pepper, 2 tsp cumin, 2 tbsp tomato puree, juice of 1 lime and olive oil (3 tbsp).
Place 2 red/yellow peppers, 2 small courgettes, 1 aubergine, 1 red onion and garlic into a roasting tin and drizzle with tomato mix.
Put the squeezed lime halves into the tin. Roast for 20-25 mins.
Add 200g thickly sliced halloumi and cook for a further 10 mins, until cheese is golden.