Roast Pumpkin & Haloumi Tray Bake

Roast Pumpkin & Haloumi Tray Bake

Ready in 40 minutes • Serves 4
This dish most recently appeared in My Veggie (3 Nights For 4) on Sunday, February 17, 2019.
Order Now
Order Now

Ingredients

Tray Bake

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

To Serve

  • 1 pack hummus
  • 1 pack super seed mix

Have Handy

  • Oil
  • Salt & Pepper

Steps

  1. Cook vegetables Preheat oven to 230°C. Dice potatoes 2cm; cut carrots in half lengthways; 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 25 minutes.
  2. Prep 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 25 minutes, add haloumi to tray. Return to bottom rack of oven for about 5 minutes, until golden. Cook kale on rack above veggies for 5-7 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.