This easy-to-make traybake is packed with delicious nutrient-dense winter vegetables that provide slow-release energy and support your immunity during these cold months. For instance, butternut squash and yellow peppers are rich in beta-carotene, which helps to maintain a robust immune system, as well as a wide range of antioxidants and essential vitamins like vitamin C and folate that support overall health and energy levels for the whole family.

Meanwhile, the halloumi offers a good source of protein and calcium, which not only contributes to bone health, but makes this dish satisfying without relying on tofu or ultraprocessed plant-based meats. If you or someone in your clan doesn’t like halloumi, you could also replace it with organic chicken thighs or drumsticks. Roasting the vegetables with the halloumi enhances its flavour naturally, so you don’t need to add any processed sauces, and the one-tray cooking method keeps preparation simple and reduces washing-up, which makes it easier to maintain nutritious family meals even on the busiest of evenings. What’s not to like?

Ingredients (serves 4)

• 1 large organic butternut squash (about 1kg), peeled and cut into chunks
• 1 yellow (or green) organic courgette, sliced
• 1 small organic aubergine, sliced and cut into quarters
• 2 medium organic red onions, cut into wedges
• 1 organic red pepper, roughly chopped
• 1 organic orange pepper, roughly chopped
• 225g organic halloumi, sliced into 1cm pieces
• 2 tbsp organic cold-pressed coconut oil or ghee
• 1 tsp smoked paprika
• 1 tsp dried oregano
• ½ tsp ground cumin
• 2 cloves organic garlic, crushed
• Himalyan salt and black pepper (to taste)
• Optional: 150g organic baby spinach leaves or chopped kale (added for the final 10 minutes) 
• Optional: Organic balsamic vinegar to taste

Directions

1. Preheat the oven to 200°C (180°C fan).

2. Put the coconut oil or ghee in a large roasting tray and place in the oven for 2 minutes. Take out the tray and add the squash, onions and peppers. Give the tray a shake in order to coat the veg, then sprinkle over the paprika, oregano, cumin, garlic, Himalyan salt and pepper. 

3. Roast for 25 minutes before adding the halloumi slices on top. Roast for a further 10–15 minutes or until the cheese is golden and the veg is tender.

4. If using, stir in the spinach or kale for the last 10 minutes if using and finish with a drizzle of organic balsamic vinegar if you like.

I hope you enjoy it!

Love, Gaynor x