Turmeric Parsnip and Halloumi Tray Bake
This tray bake is super quick to put together, making for a great midweek meal.
Substitutes:
- No parsnips? Try with carrots, turnips, sweet potatoes or squash.
- No thyme? Use rosemary or oregano instead.
- No lemon? Try with lime juice.
- No turmeric? Use smoked paprika or curry powder.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Servings: 2
Ingredients:
2 Parsnips (cut into 2 cm chunks)
2 Red onions (cut into wedges )
1 Broccoli (broken into florets)
150 g Halloumi (cut into 2 cm chunks )
2 tsp Dried thyme
3 tbsp Olive oil
1 Lemon (juiced )
1 tsp Ground turmeric
150 ml Vegetable stock
Salt & pepper
Recipe:
- Preheat the oven to 200C/gas 6/fan 180°C. Add the parsnips, onions, broccoli and halloumi to a large mixing bowl. Sprinkle over the thyme and ground turmeric, then season with salt and pepper, and drizzle with lemon juice and oil.
- Give everything a good mix, then transfer to a baking dish and cook for 15 minutes.
- Pour over the stock, then roast for a final 15-20 minutes, or until the veg is tender.
How to store
Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months.
