Main course · British

Parsnip, Carrot and Swede Traybake with Halloumi

Name: Parsnip, Carrot and Swede Traybake with Halloumi
Total time: 50 min
Yield: 4
Cuisine: British
Ingredients: 300 g parsnips, peeled and diced; 300 g carrots; 300 g swede, peeled and diced; 225 g halloumi; 2 tbsp olive oil; 1 tsp dried thyme

50 min Serves 4 ~346 kcal/serving ~£5.20 (£1.30/serving) Gluten-freeKid-friendlyVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

300 g parsnips, peeled and diced
300 g carrots
300 g swede, peeled and diced
225 g halloumi
2 tbsp olive oil
1 tsp dried thyme

Nutrition (per serving)

Calories: 346 kcal
Protein: 14.5 g
Carbohydrate: 19.7 g
of which sugars: 12.1 g
Fat: 21.4 g
of which saturates: 10.7 g
Fibre: 7.3 g
Salt: 1.67 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

1
Heat the oven to 200C (180C fan, gas 6). Toss the parsnips, carrots and swede with the olive oil and dried thyme on a large tray.
2
Roast for 30 minutes, turning once, until tender and golden.
3
Slice the halloumi and add to the tray.
4
Return to the oven for 10 minutes until the halloumi is golden.
5
Serve straight from the tray.

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