Peri Peri Halloumi & Roasted Veg Rolls

Preparation

1. Preheat the oven to 200c. Chop all of your veg into bite sized pieces. Add to a roasting tray with a glug of oil, some seasoning and half of your peri peri sauce.

2. Cut your garlic bulb in half horizontally, drizzle with some oil and then wrap in foil. Place this on the bottom shelf of your oven and your veggies at the top and roast for an initial 20 minutes, turning halfway.

3. Slice your halloumi into 8 thick pieces and brush each side with some peri peri sauce.

4. Add your mixed nuts, parsley, some olive oil and seasoning to a mini chopper and pulse to get started. Blend into a smooth paste and leave aside.

5. By this time, the veg should’ve had 20 minutes so turn the vegetables again and roast for a further 15. Then, remove the garlic parcel, turn the oven off and the grill on high.

6. Add your halloumi and on top of your veg and grill for 3 mins and then take your tray out. Cut your bread rolls in half and place them cut side up on a tray under the grill to toast.

7. Squeeze your roasted garlic into the mayo and then add to one side of your bread roll. Add the green sauce to the other. Pile up your roasted veggies and halloumi, finishing with your shredded lettuce and carrots and squish the buns together. Devour!