Heat the oven to 200°C. Cut the Tenderstem broccoli and asparagus into 2cm pieces. Drain and rinse the butter beans and dice the halloumi into 3cm cubes.

Tip the broccoli, asparagus, butter beans, halloumi, peas and pesto onto a large baking tray, drizzle with the olive oil and season with salt and black pepper. Toss together, then slide into the oven and cook for 10-15 mins, until the halloumi is golden and charred at the edges.

Remove from the oven and stir through the crème fraîche. Squeeze over the lemon juice and serve straight from the tray.