Halloumi & Pesto Dressing
with Garlic Roast Veggie Salad
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
1
Kumara
1 packet
Baby Spinach Leaves
1 packet
Halloumi
(Contains: Milk; )
2 packet
Potato
1
Carrot
1 sachet
Lemon Pepper Seasoning
1 packet
Creamy Pesto Dressing
(Contains: Soy; )
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut carrot, kumara and potato into bite-sized chunks. • Place veggies on a lined oven tray and sprinkle over garlic & herb seasoning. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. • When the veggies are done, add baby leaves and a drizzle of white wine vinegar and olive oil. Toss to combine and season to taste.
• Cut the halloumi into 1cm-thick slices. In a shallow bowl, add the plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip the halloumi slices into the flour mixture, followed by egg, and finally in the panko breadcrumbs. Set aside on a plate.
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook halloumi until golden brown, 2 minutes each side. Set aside on a paper towel-lined plate.
• Divide garlic roast veggie salad and crumbed halloumi between plates. • Drizzle over creamy pesto dressing to serve. Enjoy!
