Roasted Roots & Halloumi Traybake

Roasted Roots & Halloumi Traybake

The trick to keeping it fresh is to combine roasted ingredients with fresh ones and to top them with a good quality pesto, giving a variety of temperatures as well as textures.

Preparation time: 45 mins

Difficulty: Easy

Servings: 4



  • 800g mixed root veg, (potatoes, carrots, parsnips, beetroots)
  • 2 red peppers
  • 1 small cauliflower
  • 1 garlic bulb, ends cut off and peeled
  • olive oil
  • few sprigs of fresh herbs, rosemary, thyme, tarrag
  • 250 g halloumi cheese
  • 1 courgette , (or 2 carrots or 2 beetroots)
  • 1 large apple
  • 100g Mangaroa Farms mesculin mix
  • 4 tablespoons Mangaroa green pesto
  • salt & pepper, to taste



  • Preheat the oven to 200ºC.
  • Scrub the root veg and cut into bite-sized pieces along with the peppers, discarding the seeds. Cut the broccoli or cauliflower into florets.
  • Spread the veg and garlic bulb out in a large roasting tray, drizzle with 3 tablespoons of oil, season with sea salt and black pepper and toss well to coat. Add a few sprigs of fresh herbs if using. Roast for 20 minutes, or until the vegetables are tender and coloured.
  • Cut the halloumi into 2cm pieces and scatter over the veg. Switch the oven to grill, increase the temperature and grill for 5 to 10 minutes, or until the cheese is soft and golden.
  • Spiralise the courgette (or other chosen vegetables), then core and finely slice the apple. Combine the apple with the roasted veggies, then stir through the courgetti and fresh greens.
  • Mix the pesto with 2 tablespoons of olive oil and drizzle over to serve.
  • Enjoy!
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