Honey-Thyme Haloumi & Garlicky Pumpkin Toss
with Almonds & Dill-Parsley Mayo- Almond
- Milk
- Eggs
- Soy
Sweet and fragrant also known as honey and thyme come together in a glaze for squeaky haloumi. Adding that hint of thyme really is the magic touch to elevating golden haloumi to the next level so it matches perfectly with a pumpkin and veggie toss.
Ingredients
1
Brown Onion
2
potato
1
beetroot
1 packet
peeled pumpkin pieces
1 sachet
Garlic & Herb Seasoning
1 packet
flaked almonds
(Contains: Almond; )
1 packet
haloumi/grill cheese
(Contains: Milk; )
1 bag
thyme
1 bag
baby spinach leaves
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
Not included in your delivery
olive oil
1 tsp
honey
drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Slice onion into wedges. Cut potato into bite-sized chunks. Cut beetroot into small chunks. • Place onion, potato, beetroot and peeled pumpkin pieces on a lined oven tray. Sprinkle over garlic & herb seasoning, drizzle with olive oil and season with salt. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. • In the last 5 minutes, add flaked almonds to one side of the tray and roast until golden.
TIP: If your oven tray is crowded, divide between two trays.
• While the veggies are roasting, cut haloumi into 1cm-thick slices. • Pick and finely chop thyme leaves.
• When the veggies have 5 minutes remaining, heat a large frying over medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. • Add thyme and the honey and cook until fragrant and sticky, 1 minute. Remove pan from heat.
• When veggies are done, add baby spinach leaves and a drizzle of balsamic vinegar and olive oil to the tray. Season and toss to coat. • Divide roasted pumpkin and almond toss between bowls. Top with honey-thyme haloumi. • Dollop over dill & parsley mayonnaise to serve. Enjoy!
