Crumbed Halloumi & Veggie Toss
with Creamy Pesto Dressing
Simplicity goes a long way in this dish - crumbed halloumi and a roast veggie toss. That’s all you need to experience a medley of flavour and if you like (which we know you will), drizzle over a creamy pesto sauce.
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
Red Onion
1 packet
Halloumi
(Contains: Milk; )
1 packet
Baby Leaves
2 packet
Potato
1 packet
Creamy Pesto Dressing
(Contains: Soy; )
1 packet
Brussels Sprouts
Not included in your delivery
1 drizzle
olive oil
1 tbs
plain flour
(Contains: Gluten; May be present: Wheat)
1 piece
egg
(Contains: Eggs; )
1 drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Cut beetroot into small chunks. • Slice onion (see ingredients) into thick wedges.• In a medium bowl, place haloumi and cover with water to soak.
• Place potato, beetroot and onion on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Spread out evenly, then roast until tender, 25-30 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays!
• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. In a shallow bowl, add the plain flour and garlic & herb seasoning. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs.
• Dip the haloumi slices into the flour mixture, followed by egg, and finally in the panko breadcrumbs. Set aside on a plate.
• When the veggies have 10 minutes remaining, return frying pan to medium-high heat with enough olive oil to coat the base. • Cook haloumi until golden brown, 1-2 minutes each side. Set aside on a paper towel-lined plate. • Transfer to a paper towel-lined plate.
• To the tray with the roasted veggies, add baby leaves and a drizzle of vinegar. Toss to combine.
• Divide veggie toss between bowls. • Top with crumbed haloumi. • Dollop with creamy pesto dressing to serve. Enjoy!
