Halloumi Tray Bake with Pesto Rice & Roasted Vegetables

Preheat the oven to 200°C (390°F). Lightly oil a roasting dish and add the sweet potato rounds, brushing oil on top. Roast for 20 minutes.

2. Add the Vegetables
Flip the sweet potatoes and add the mushrooms, onion, peppers, and tomatoes to the dish. Drizzle with olive oil and balsamic glaze. Roast for another 30 minutes until the vegetables are tender.

3. Prepare the Pesto Rice
While the vegetables are roasting, heat the prepared rice and mix it with pesto. Set aside.

4. Add Halloumi and Grill
Once the vegetables are roasted, add the pesto rice to the pan. Arrange the halloumi slices on top and drizzle with olive oil. Turn on the oven grill to medium/high and grill for 5 minutes until the halloumi is golden and crispy.

5. Serve
Serve immediately with a dollop of hummus on top for a creamy finish.

Serving and Storage Tips