Haloumi and Kumara Tray Bake

Divide the veggies, dried oregano, balsamic vinegar, a drizzle of olive oil and a pinch of salt and pepper between two oven trays lined with baking paper. Toss to coat, then bake for 15 minutes.

While the veggies are roasting, cut the haloumi into 2 cm chunks. Place the haloumi in a small bowl of cold water and set aside to soak for 5 minutes. TIP: Soaking the haloumi helps mellow out the saltiness! Drain the capers.

After the veggies have been in the oven for 15 minutes, remove the haloumi from the water and pat dry. Scatter the haloumi chunks over the trays and toss to combine. Return the tray to the oven until the veggies are tender and the haloumi is golden, 8-10 minutes.

In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the capers and garlic and stir until warmed through, 2-3 minutes. When the veggies are finished, transfer the veggies and haloumi to a large bowl and allow to cool slightly. Add the baby spinach leaves and capers and toss to coat. Season to taste with pepper.