Roast Pumpkin & Haloumi Tray Bake

Roast Pumpkin & Haloumi Tray Bake

Ready in 35 minutes Serves 2
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, February 17, 2019.


Tray Bake

  • 1 bunch baby carrots
  • 3 baby beetroot
  • 400g pumpkin wedges
  • ½ pack haloumi spices
  • 1 pack haloumi cheese
  • ½ pack haloumi spices
  • Zest and juice of ½ lemon
  • ½ bunch kale
  • 1 pack salsa verde

To Serve

  • ½ pack hummus
  • ½ pack super seed mix

Have Handy

  • Oil
  • Salt & Pepper


  1. Cook vegetables Preheat oven to 220°C. Cut carrots in half lengthways and quarter beetroot. Toss on a lined oven tray with pumpkin and first measure of haloumi spices and a drizzle of oil. Season and roast in oven for 15 minutes.
  2. Prepare haloumi and kale Slice haloumi 1cm and place in a bowl with remaining spices and lemon zest and juice. Toss to coat and set aside. Pull leaves from kale stems and tear into bite-sized pieces. Toss kale on another lined oven tray with a drizzle of oil and season.
  3. Cook haloumi and kale Once veggies have cooked for 15 minutes, add haloumi to tray and return to bottom rack of oven for 5-7 minutes, until golden. Cook kale on rack above veggies for 5-6 minutes, until crispy.
  4. Finish tray bake Once veggies and haloumi have cooked, remove tray from oven and drizzle with salsa verde.
  5. Serve hummus topped with roast veggies, haloumi, crispy kale and super seed mix. Drizzle with a little olive oil, if desired.