Herby Halloumi & Chermoula Roast Veggies
with Garlic Aioli
- Milk
- Eggs
- Soy
Savour the irresistible aroma of tender garlicky halloumi, perfectly complemented by a medley of roasted vegetables bathed in vibrant chermoula spices. With each savoury bite, experience a symphony of flavours that will transport you to culinary bliss.
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Peeled Pumpkin Pieces
1 packet
Mint
g
Pork Loin Steaks
1 packet
Baby Leaves
1 packet
Halloumi
(Contains: Milk; )
1
Red Onion
1 packet
Potato
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1
Parsnip
1 sachet
Chermoula Spice Blend
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut potato and parsnip into bite-sized chunks. Slice onion (see ingredients) into wedges.
• Place potato, parsnip and onion on a lined oven tray. Sprinkle over chermoula spice blend, drizzle with olive oil, season with salt and toss to coat.
• Spread out evenly and roast until tender, 20-25 minutes.
• In the last 15 minutes of cook time, add peeled pumpkin pieces to the tray and roast until tender.
• In a medium bowl, place haloumi and cover with water to soak.
• Meanwhile, Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices.
• In a medium bowl, combine haloumi, garlic & herb seasoning and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a plate.
• When the veggies are done, remove tray from oven and add baby leaves and a drizzle of white wine vinegar.
• Toss to combine and season to taste.
• Divide chermoula roast veggies between plates. Top with garlicky haloumi.
• Garnish with torn mint leaves. Serve with garlic aioli. Enjoy!
