Roasted roots & halloumi traybake with courgette tangles

Ingredients

• 800 g mixed root veg , (potatoes, carrots, parsnips, beetroots)
• 2 red peppers
• 1 small broccoli , or cauliflower
• olive oil
• 250 g halloumi cheese
• 1 courgette , (or 1 cucumber, 2 carrots or 2 beetroots)
• 1 large eating apple
• 100 g lamb's lettuce , or spinach
• 4 tablespoons quality green pesto

Method

1. Preheat the oven to 200ºC/400ºF/gas 6.
2. Scrub the root veg and cut into bite-sized pieces along with the peppers, discarding the seeds. Cut the broccoli or cauliflower into florets.
3. Spread the veg out in a large roasting tray, drizzle with 3 tablespoons of oil, season with sea salt and black pepper and toss well to coat. Roast for 20 minutes, or until the vegetables are tender and coloured.
4. 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.
5. 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 spinach.
6. Mix the pesto with 2 tablespoons of oil and drizzle over to serve.

ENJOY YOUR MEAL