Greek-Style Sesame Haloumi & Roast Veggies
with Honey & Oregano- Sesame
- Sulphites
- Milk
- Soy
- May contain traces of allergens
- Fish
- Cashew
- Sesame
- Wheat
- Gluten
- Almond
- Milk
- Eggs
Ingredients
1 sachet
Garlic & Herb Seasoning
sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Soy)
1 packet
Balsamic & Olive Oil Dressing
(Contains: Sulphites; May be present: Soy, Fish, Cashew, Sesame, Wheat, Gluten, Almond, Milk, Eggs)
1
Capsicum
1 packet
Mint
1 packet
Baby Spinach Leaves
1 packet
Halloumi
(Contains: Milk; )
1
Red Onion
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Soy)
1
White Turnip
1
Cauliflower
1 sachet
Dried oregano
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut white turnip and capsicum into bite-sized chunks. Slice onion (see ingredients) into wedges. Chop cauliflower (including stalk!) into small florets. • Spread cauliflower, turnip, capsicum and onion over two lined oven trays. • Sprinkle over garlic & herb seasoning, drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes.
TIP: Cut the veggies to size so they cook in time.
• While the veggies are roasting, cut haloumi into 1cm slices. • Heat a large frying pan over medium-high heat. Toast sesame seeds, tossing, until golden, 3-4 minutes. Transfer to bowl and set aside.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook haloumi, until golden brown, 1-2 minutes each side. • Add the honey, dried oregano (see ingredients) and toasted sesame seeds to the pan, gently turning haloumi to coat, 1 minute.
• In a large bowl, combine roasted veggies, baby spinach leaves and balsamic & olive oil dressing. Season to taste. • Divide roasted veggies between plates. Top with Greek-style sesame haloumi. Tear over mint (see ingredients) to serve. Enjoy!
