Pumpkin Kale And Halloumi Traybake Food

PUMPKIN, KALE AND HALLOUMI TRAYBAKE

Pumpkin, kale and halloumi traybake image

Time 55m

Yield 2 plus leftovers

Number Of Ingredients 1

Ingredients

1kg pumpkin flesh, cut into 2.5cm chunks 2 red onions, cut into wedges 2½ tbsp olive oil 1 tsp cumin seeds 1 tsp hot smoked paprika 2 cloves garlic, unpeeled 150g pentland brig kale, stems removed, leaves torn 250g pack halloumi, sliced 1 unwaxed lemon, zest and juice 1 tsp nonpareille capers

Steps:

1. Preheat the oven to 220°C, gas mark 7. Put the pumpkin and onions in a large roasting tin with 1½ tbsp oil, the cumin and paprika; season and toss together. Roast for 20 minutes until tender. Reduce the oven to 200°C, gas mark 6. Put the garlic and kale in another tin, drizzle with ½ tbsp oil and season. Add the halloumi to the pumpkin tin and roast both tins for 15-20 minutes, until everything is golden. 2. Scoop ½ the pumpkin and onions into a container (leaving the cheese in the tin) and set aside to cool, then cover and chill to use in the patties recipe (right). Remove the garlic and squeeze out of its skin into a small bowl. Mash with a fork, then whisk in the lemon zest and juice, capers and remaining ½ tbsp oil. Tip the kale into the pumpkin tin, drizzle over the dressing and stir before dividing between 2 plates.

Nutrition Facts : Nutritional Info Typical values per serving Energy 2,638kJ 636kcals Fat 48g Saturated Fat 25g Carbohydrate 14g Sugars 11g Protein 33g Salt 3.8g Fibre 6.1g Click here for more information about health and nutrition

HALLOUMI TRAYBAKE

Halloumi traybake image

Enjoy this easy veggie traybake with halloumi, roasted veg and chickpeas as a nutritious family dinner. Full of colour, it packs in four of your 5-a-day

Provided by Juliet Sear

Categories Dinner, Main course, Supper

Time 1h15m

Number Of Ingredients 10

Ingredients

750g baby new potatoes , halved
2 medium red onions , quartered and broken up into large pieces
4 tbsp olive oil
400g can chickpeas , drained
1 large red pepper , sliced into strips
½ romanesco broccoli or cauliflower (about 400g), cut into small florets
250g mixed colour cherry tomatoes
4 garlic cloves , peeled
250g pack reduced fat halloumi , thinly sliced
small bunch basil , leaves torn

Steps:

Heat oven to 160C/140C fan/gas 3. Put the potatoes in a large roasting tin with the onion. Pour over 2 tbsp olive oil and roast in the oven for about 30 mins.
Add the chickpeas, pepper, romanesco, tomatoes and garlic. Drizzle with 2 tbsp oil, then roast for a further 20-25 mins until everything is cooked and browning nicely. Toss together briefly and put the halloumi slices on top. Put it under the grill for 5-10 mins, or until the cheese is melting and browning (keep an eye on it). Scatter over the basil leaves to serve.

Nutrition Facts : Calories 564 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 15 grams sugar, Fiber 12 grams fiber, Protein 28 grams protein, Sodium 1.6 milligram of sodium

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