“The kids’ favourite dinners are always the traybakes – we cannot get enough of them in our family! Our trick for keeping it fresh is
to combine roasted ingredients with fresh ones and to top them with a good sauce or pesto, giving a mix of temperatures as well
as textures. We use a spiraliser to create the vegetable tangles
but a julienne peeler will also do the trick. ”
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By David Frenkiel & Luise Vindah
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Preheat the oven to 200ºC/400ºF/gas 6.
Scrub the root veg and cut into bite-sized pieces along with the peppers, discarding the seeds. Cut the broccoli or cauliflower into florets.
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.
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.
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.
Mix the pesto with 2 tablespoons of oil and drizzle over to serve.