Cut your tomatoes into quarters (2 if small, 1 if big) and place in a baking pan, alongside the mushroom.
Sprinkle with herbs, then roast for 20 minutes or until mushroom has softened
For the beans: Dice a red onion and fry until softened. Drain one tin of Cannellini beans, pour into saucepan, alongside a generous covering of passata, one squeeze of honey, a few splashes of soy sauce, a teaspoon of smoked paprika, and a pinch of salt and pepper. Cook for 15 minutes or until beans have softened, stirring regularly.
Slice 2 pieces of bread and place in toaster.
Cut 3 pieces of halloumi and fry until browned, moving regularly to avoid sticking.
Meanwhile, put bread down to toast and mash an avocado in a bowl.
Serve tomatoes and mushrooms, handful of spinach, a generous spoonful of beans, toast and halloumi once done.
Serve with avocado on the side and hummus if desired (I always do!!).