Halloumi, Sweet Potato & Courgette Tray Bake Recipe

Ingredients

500g sweet potatoes
2 red onions
2 courgettes
400g tin of cannellini beans
3 garlic cloves
A handful of rosemary
200g halloumi
200g kale
1 lemon

Prep: 15 mins | Cook: 40 mins

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Method

1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub the sweet potatoes and slice them into 2cm pieces.

2. Trim and peel the onions. Slice each onion into 6 wedges. Trim the courgettes and slice into rounds – around 2cm thick. Scoop the veg into a large roasting tin. Drizzle over 2 tbsp olive oil. Season with salt and pepper. Toss well to mix. Slide the tin into the oven and roast for 20 mins.

3. While the veg cook, drain and rinse the cannellini beans. Peel and finely slice the garlic cloves. Strip the rosemary leaves off their woody stalks and finely chop. Drain the halloumi and slice into 8 pieces. Strip the kale leaves from their stalks and finely shred the leaves. Zest the lemon and slice in half.

4. When the veg have roasted for 20 mins, remove from the oven. Tumble in the cannellini beans. Scatter over the sliced garlic and rosemary leaves. Toss well to mix.

5. Arrange the halloumi on top of the veg. Return to the oven for another 20 mins till the halloumi is golden.

6. When the halloumi is crispy and golden, carefully remove from the roasting tin and set aside on a plate. Add the kale leaves. Scatter in the lemon zest and squeeze in the juice from half the lemon. Stir to mix, then return to the oven for a further 4-5 mins till the kale leaves are wilted and a little crispy.

7. Remove from the oven. Divide the veg between four warm plates. Top with the halloumi. Slice the remaining lemon into quarters and serve alongside for squeezing.