Halloumi & Roast Veggie Traybake
with Dill & Parsley Mayonnaise
- Eggs
- Soy
- Milk
- Sulphites
Halloumi and veggies are a classic we can all get behind - you’ll be running to line up for a serving when you get a whiff of the aromas coming from your oven! Make sure to dollop over some dill & parsley mayo to seal the deal.
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1
Red Onion
1 packet
Baby Spinach Leaves
1 packet
Halloumi
(Contains: Milk; )
1
Beetroot
1
Parsnip
1 packet
Rosemary
1 packet
Roast Veg Mix
(Contains: Sulphites; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut parsnip and beetroot into bite-sized chunks. Cut onion (see ingredients) into wedges. Pick and finely chop rosemary.
• Place prepped veggies and roast veg mix on a lined oven tray. Drizzle with olive oil, sprinkle over rosemary and the garlic & herb seasoning, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
•When veggies have 5 minutes remaining, cut halloumi into 1cm-thick slices. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook halloumi until golden brown, 1-2 minutes each side. Transfer a plate. • When veggies are done, combine all veggies on one tray with baby spinach leaves and a drizzle of balsamic vinegar. Season to taste.
• Divide roast veggie toss between plates. • Top with halloumi. Dollop over dill & parsley mayonnaise to serve. Enjoy! Little cooks: Add the finishing touch by drizzling over the mayo!
