Double Herby Halloumi & Roast Veggie Medley
with Garlic Aioli & Flaked Almonds
- Milk
- Almond
- Eggs
- Soy
Here’s a hearty vegetarian meal that brings inspiration from across the globe to your plate. Flavourful Mediterranean halloumi meets roasted vegetables tossed with mild spices and there’s a tangy aioli and toasted almonds to finish it off.
Ingredients
1 packet
Baby Spinach Leaves
1 sachet
Thyme
1 sachet
Classic Roast Seasoning
2 packet
Halloumi
(Contains: Milk)
1 packet
Flaked Almonds
(Contains: Almond)
1
Red Onion
2 packet
Potato
1
Carrot
1 packet
Garlic Aioli
(Contains: Eggs, Soy)
1
Cauliflower
Nutrition
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. Cut cauliflower into small florets. Cut carrot into thick rounds. Slice onion (see ingredients) into wedges. Pick thyme leaves (see ingredients).
• Divide potato, cauliflower, carrot, onion and Aussie spice blend between two lined oven trays. • Drizzle with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
• Heat a large frying pan over medium-high heat. • Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.
• When the veggies have 5 minutes cook time remaining, cut halloumi into 1cm-thick slices. • Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook halloumi until golden brown, 1-2 minutes each side (cook in batches if your pan is getting crowded). • Return all halloumi to pan, then remove from heat. Add the honey and thyme and turn halloumi to coat.
• When the veggies are done, add baby leaves to the tray and gently toss to combine.
• Divide roast veggie salad between plates. Top with honey-thyme halloumi. • Dollop over garlic aioli and sprinkle with toasted almonds to serve. Enjoy!
