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Roasted roots & halloumi traybake with courgette tangles
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Total Time:
45 minutes
Elevate family dinners with delicious traybakes: roasted veggies paired with fresh ones, topped with tasty sauce or pesto for a blend of flavors and textures. Use a spiralizer or julienne peeler for veggie ribbons.
Ingredients:
  • 800 g mixed root veg (potatoes, carrots, parsnips, beetroots)
  • 2 red peppers
  • 1 small broccoli or cauliflower
  • olive oil
  • 250 g halloumi cheese
  • 1 courgette (or 1 cucumber, 2 carrots or 2 beetroots)
  • 1 large eating apple
  • 100 g lamb's lettuce or spinach
  • 4 tablespoons quality green pesto
Instructions:
  • - Preheat the oven to 200ºC/400ºF/gas 6. - Prepare and cut all the root vegetables, peppers, and broccoli or cauliflower into bite-sized pieces. Place them in a large roasting tray. - Drizzle 3 tablespoons of oil over the vegetables, season with sea salt and black pepper, and toss to coat. - Roast in the oven for 20 minutes, or until tender and slightly browned. - Cut the halloumi into 2cm pieces and scatter over the vegetables. - Switch the oven to grill and grill for 5 to 10 minutes until the cheese is soft and golden. - Spiralise the courgette and slice the apple. - Combine the roasted vegetables with apple slices, courgetti, and spinach. - Mix pesto with 2 tablespoons of oil and drizzle over before serving.

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