Double Honey Haloumi & Creamy Roast Veggie Salad
with Roasted Almonds
- Milk
- Soy
- Almond
A little salty and squeaky, with a touch of tang, we're big haloumi fans - especially when it's teamed with sweet roasted veggies. Dress the salad with creamy pesto dressing and top with crunchy hazelnuts for the best balance of flavours and textures. Don't forget the mint garnish, it really makes everything sing!
Ingredients
1
carrot
2
potatoes
1
white turnip
1
leek
2 packet
haloumi/grill cheese
(Contains: Milk)
1 bag
Mixed Salad Leaves
1 packet
creamy pesto dressing
(Contains: Soy)
1 bag
parsley
1 packet
roasted almonds
(Contains: Almond)
1 sachet
Aussie Spice Blend
Not included in your delivery
olive oil
1 tsp
honey
1 drizzle
white wine vinegar
Nutrition
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot into thick rounds. Cut potato and white turnip into bite-sized chunks. Thickly slice leek. • Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle with Aussie spice blend and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. Set aside to cool slightly.
TIP: If your oven tray is crowded, divide between two trays!
• When the veggies have 5 minutes cook time remaining, cut haloumi into 1cm-thick slices. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi in batches, until golden brown, 1-2 minutes each side. Return all haloumi to the pan. • Remove pan from heat, then add the honey, turning haloumi to coat.
• Meanwhile, combine mixed salad leaves, roasted veggies, creamy pesto dressing and a drizzle of white wine vinegar in a large bowl. Toss to combine. Season with salt and pepper.
• Roughly chop parsley. • Crush roasted almonds in a mortar and pestle, or in their sachet using a rolling pin until resembling fine crumbs. • Divide creamy roast veggie salad between bowls. Top with honey haloumi, parsley and roasted almonds to serve. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The honey haloumi is a standout, with reviewers loving the sweet-and-salty combination alongside the creamy pesto dressing and crunchy almonds.
- Ease of prep: Most reviewers found this quick and easy to pull together, with one reviewer noting it was even done successfully on a barbecue while camping.
- Suggestions: Keep a close eye on the haloumi while cooking — several reviewers noted it becomes tough and dry if overcooked; serve it straight away as it loses its appeal once it cools. Consider reducing the amount of vinegar in the dressing if you prefer a milder flavour, and some reviewers felt a little extra dressing would round the dish out nicely.
- Next-day meals: Haloumi is best enjoyed fresh and warm; a few reviewers noted it becomes less enjoyable once cooled, though one reviewer found the dish still worked well the following day.
- Portions: Some reviewers felt the vegetable quantity was on the lighter side, particularly for four people, and a few suggested adding extra roasted vegetables or mixed salad leaves to bulk it out.
