Easy Halloumi & Roast Veggie Toss
with Creamy Pesto Dressing- Soy
- Milk
Sausages 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 drizzle over some creamy pesto dressing to seal the deal.
Ingredients
1 packet
Creamy Pesto Dressing
(Contains: Soy; )
1
Red Onion
1 sachet
Garlic & Herb Seasoning
1 packet
Baby Leaves
1 packet
Halloumi
(Contains: Milk; )
1
Carrot
1
Parsnip
1 packet
Peeled Pumpkin Pieces
Not included in your delivery
1 drizzle
olive oil
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut parsnip and carrot into bite-sized chunks. Cut onion (see ingredients) into wedges.
• Place veggies on a lined oven tray. Sprinkle over half the garlic & herb seasoning, drizzle with olive oil, season with salt and toss to coat.
• Roast until tender, 20-25 minutes.
• In a medium bowl, place halloumi and cover with water to soak.
Little cooks: Help toss the veggies.
• Meanwhile, place peeled pumpkin pieces on a second lined oven tray. Sprinkle over remaining garlic & herb seasoning, drizzle with olive oil and toss to coat.
• Roast pumpkin until tender and cooked through, 12-15 minutes.
• Drain halloumi and pat dry. Cut the 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 and halloumi 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!
