root veg traybake with halloumi featured image

root veg traybake with halloumi

Ready In

Serves

root veg traybake with halloumi featured image

Ingredients

  • 800 g mixed root veg, (potatoes, carrots, parsnips, beetroots, red onion)
  • 5 tbsp Basil olive oil
  • 1 tbsp Caramelised onion balsamic
  • 2 red peppers
  • 1 small broccoli, or cauliflower
  • 250 g halloumi cheese
  • 400g can chickpeas, drained
  • 1 eating apple, finely sliced
  • 1 courgette, sliced
  • 100 g spinach
  • 4 tablespoons quality green pesto
  • Sea salt & Black pepper

Method

  • Preheat the oven to 200ºC/400ºF/gas 6.
  • Cut root veg into bite-sized pieces along with the peppers, discarding the seeds. Cut the broccoli or cauliflower into florets.
  • Spread the chickpeas and the veg apart from the courgette out on a large roasting tray, drizzle with 3 tbsp Basil olive oil of season with sea salt and black pepper and toss well to coat. Roast for 10 minutes, then add courgette and roast for a further 10 mins 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.
  • Combine the apple with the roasted veggies, and stir through the spinach.
  • Mix the pesto with the remaining Basil olive oil and the Caramelised onion balsamic, drizzle over to serve.

Products

Basil Infused Olive Oil

From £7.85

Caramelised Onion Infused Balsamic

From £7.85

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