Roasting brings out the natural sweetness of carrots and red onions, balanced here with juicy orange and golden, salty halloumi. Carrots provide beta-carotene, which the body can convert into vitamin A, while pumpkin seeds contribute magnesium, zinc and fibre. A little cumin brings everything together.

Serves 4
Preparation: 15 minutes
Cooking: 40–45 minutes

Ingredients

800g carrots, cut into thick batons
2 red onions, peeled and cut into wedges, keeping a little root attached
2 tbsp extra virgin olive oil
1 tsp ground cumin
½ tsp smoked paprika
2 oranges
450g halloumi, cut into approximately 1cm-thick slices
30g pumpkin seeds
Small handful of flat-leaf parsley, roughly chopped
Freshly ground black pepper
Sea salt, to taste

Method

1. Preheat the oven to 200°C fan / 220°C conventional / gas 7.

2. Place the carrot batons and red onion wedges on a large metal roasting tray. Add the olive oil, cumin, smoked paprika, black pepper and a small pinch of salt, remembering that the halloumi will add saltiness. Toss well and spread into a single layer. Roast for 25–30 minutes, turning halfway through, until the carrots are almost tender and beginning to colour.

3. Meanwhile, cut the peel and white pith from the oranges, then slice the flesh into rounds, reserving any juice released.

4. Turn the vegetables, then nestle the halloumi and orange slices amongst them. Spoon over the reserved orange juice and return to the oven for 12–15 minutes, until the halloumi is golden at the edges and the carrots are tender.

5. Toast the pumpkin seeds in a dry frying pan over a medium heat for 2–3 minutes, shaking frequently, until lightly coloured and starting to pop.

6. Scatter the pumpkin seeds and parsley over the tray and serve straight away, spooning the roasting juices over each portion.