Roasted Roots and Halloumi Traybake


  • 2 Farndon Fields beetroots
  • 100g Farndon Fields potatoes
  • 3 Parsnips
  • 4 Carrots
  • 2 Red Peppers
  • 1 Broccoli or Cauliflower
  • 100g spinach
  • 250g Halloumi cheese
  • 4 tablespoons of pesto
  • Olive oil


  1. Preheat the oven to 200ºC/400ºF/gas 6.
  2. Scrub the beetroot, potatoes, parsnips and carrots and cut into bite-sized pieces along with the peppers, discarding the seeds. Cut the broccoli or cauliflower into florets.
  3. Spread the chopped 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 30 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. Stir through the spinach.
  6. Mix the pesto with 2 tablespoons of oil and drizzle over to serve.


Recipe adapted from Jamie Oliver: