Roasted Roots & Halloumi Traybake

• Overview

  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.

• Timing & Servings

  Preparation time: 45 mins

  Difficulty: Easy

  Servings: 4

• Ingredients

  • 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

• Method

  • 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.