Turmeric Parsnip and Halloumi Tray Bake

This tray bake is super quick to put together, making for a great midweek meal.


  • 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


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


  1. 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.
  2. Give everything a good mix, then transfer to a baking dish and cook for 15 minutes.
  3. Pour over the stock, then roast for a final 15-20 minutes, or until the veg is tender.
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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.