Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 1 medium red capsicum, sliced and de-seeded
- 1 medium red onion, peeled and sliced
- 1 stalk leek, sliced
- 1 large carrot, peeled and chopped
- 1 medium parsnip, peeled and chopped
- 1 small eggplant, sliced
- 1 small courgette, sliced
- 200grams halloumi cheese, diced
- 50grams pesto
- 3tablespoons canola oil
- 1 pinch salt
- 1teaspoons cracked black pepper
Description
This warm salad is packed with vegetables and nutty flavours.
Method
Step 1 of 3
Pre-heat the oven to 180°C. Place all the vegetables evenly spread on a baking tray and cover with 2 tbs of oil and seasoning.
Step 2 of 3
Bake the vegetables in the oven for 25 minutes. While the vegetables are baking fry the diced halloumi on a pan on a medium heat with 1 tbs of oil for 3 minutes while turning.
Step 3 of 3
Remove the vegetables from the oven and drain the excess liquid. Serve the roast vegetables with the halloumi and drizzle the pesto evenly before serving.
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