The trick to keeping it fresh is to combine roasted ingredients with fresh ones and to top them with a good quality pesto, giving a variety of temperatures as well as textures.
Preparation time: 45 mins
Difficulty: Easy
Servings: 4
Ingredients:
- 800g mixed root veg, (potatoes, carrots, parsnips, beetroots)
- 2 red peppers
- 1 small cauliflower
- 1 garlic bulb, ends cut off and peeled
- olive oil
- few sprigs of fresh herbs, rosemary, thyme, tarrag
- 250 g halloumi cheese
- 1 courgette , (or 2 carrots or 2 beetroots)
- 1 large apple
- 100g Mangaroa Farms mesculin mix
- 4 tablespoons Mangaroa green pesto
- salt & pepper, to taste
Instructions:
- Preheat the oven to 200ºC.
- 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 and garlic bulb out in a large roasting tray, drizzle with 3 tablespoons of oil, season with sea salt and black pepper and toss well to coat. Add a few sprigs of fresh herbs if using. 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 fresh greens.
- Mix the pesto with 2 tablespoons of olive oil and drizzle over to serve.
- Enjoy!