Roast Pumpkin and Halloumi Tray Bake

Roast Pumpkin and Halloumi Tray Bake

Ready in 35 minutes • Serves 4
This dish most recently appeared in My Veggie (3 Nights For 4) on Sunday, September 30, 2018.
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Ingredients

Tray Bake

  • 400g potatoes
  • 1 bunch baby carrots
  • 3 baby beetroots
  • 400g pumpkin
  • ½ pack halloumi spices
  • 2 blocks halloumi
  • ½ pack halloumi spices
  • Zest and juice of ½ lemon
  • 1 bag kale
  • 50g super seed mix

To Serve

  • 1 bunch parsley, chopped
  • ½-1 pack salsa verde
  • 4 Tbsp hummus

Steps

  1. Prep veggies Preheat oven to 230°C. Dice potatoes 2cm; cut carrots in half lengthways; quarter beetroots. Toss all with pumpkin on two lined oven trays with first measure of halloumi spices and a drizzle of oil. Season and roast in oven for 25 minutes.
  2. Prep halloumi Slice halloumi 1cm and toss in a bowl with remaining halloumi spices and lemon zest and juice. Pull leaves from kale stems and tear into bite sized pieces.
  3. Cook halloumi and kale Once veggies have cooked for 25 minutes, combine all on one tray. Add halloumi to veggie tray and sprinkle with super seed mix. Return to bottom rack of oven for about 5 minutes, until golden. Toss kale on remaining tray with a drizzle of oil and season. Cook kale (on rack above veggies) for 3-4 minutes, until crispy.
  4. Finish tray bake Drizzle cooked veggies and halloumi with salsa verde.
  5. Serve hummus, veggies, halloumi and kale on plates. Top with parsley and drizzle with olive oil, if desired.

Nutritional Information

Energy 2880 kj
688 kcal
Protein 32.3g
Carbohydrate 36.9g
Fat 45.6g