Double Sticky Haloumi & Root Veggie Medley

Name: Double Sticky Haloumi & Root Veggie Medley with Almonds & Dill-Parsley Mayo
Total time: 35 min
Yield: 2
Cuisine: Australian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Dill & Parsley Mayonnaise; 1 packet Peeled Pumpkin Pieces; 1 Red Onion; 1 packet Baby Spinach Leaves; 1 sachet Thyme; 2 packet Halloumi; 1 packet Flaked Almonds; 2 packet Potato; 1 Beetroot

with Almonds & Dill-Parsley Mayo

Recipe Development TeamUpdated on November 04, 2025

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Calories

1020 kcal

Protein

52.6g protein

Total

35 minutes

Difficulty

Easy

Allergens:

Eggs
Soy
Milk
Almond

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

1 packet

Peeled Pumpkin Pieces

Red Onion

1 packet

Baby Spinach Leaves

1 sachet

Thyme

2 packet

Halloumi

(Contains: Milk; )

1 packet

Flaked Almonds

(Contains: Almond; )

2 packet

Potato

Beetroot

Nutrition Values

Calories1020 kcal

Energy (kJ)4250 kJ

Fat70.8 g

of which saturates37.2 g

Carbohydrate40.2 g

of which sugars22.1 g

Dietary Fibre8.5 g

Protein52.6 g

Sodium2390 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Slice onion (see ingredients) 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 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 in batches until golden brown, 1-2 minutes each side. • Return all haloumi to the pan, then add the honey and thyme, then cook until sticky, 1 minute. Remove pan from heat.

• When veggies are done, add baby leaves and a drizzle of balsamic vinegar and olive oil to the tray. Season and toss to coat. • Divide root veggie medley between bowls. Top with sticky haloumi. Dollop over dill & parsley mayonnaise. Sprinkle over almonds to serve. Enjoy!