• Preheat oven to 240°C/220°C fan-forced. 
• Slice zucchini into thick rounds.
• Cut apple and brown onion into thick wedges.
• In a medium bowl, place haloumi and cover with water to soak.

• Place prepped veggies and roast veggie mix on a lined oven tray. Sprinkle with Aussie spice blend, drizzle with olive oil, season with salt and toss to coat.
• Place caramelised onion & parsley beef sausages on top of veggies. Drizzle with olive oil. Transfer to a paper towel-lined plate.
• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
•  Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a paper towel-lined plate.

• Bake until veggies are tender and sausages are cooked through, 25-30 minutes.

  TIP: If your oven tray is crowded, divide between two trays.

• Once traybake is done, add a drizzle of balsamic vinegar.
• Divide beef sausage and apple traybake between plates.
• Top with haloumi. Drizzle with mustard mayo to serve. Enjoy!

TIP: Keeping a portion for later? See storage and re-heating instructions under 
allergens!