Herbed Halloumi & Roast Veggie Toss
with Yoghurt & Chargrilled Capsicum Relish
- Sulphites
- Milk
Juicy herbed halloumi, golden roasted veggies, and a zesty salsa verde—what more could you possibly need? Every bite is a perfect balance of hearty, fresh, and vibrant, making it an easy go-to for a wholesome, satisfying meal.
Ingredients
1 sachet
Garlic & Herb Seasoning
1
Red Onion
1
Kumara
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites)
1 packet
Greek-Style Yoghurt
(Contains: Milk)
1 packet
Baby Leaves
1 packet
Halloumi
(Contains: Milk)
1
White Turnip
1
Courgette
Not included in your delivery
1 tsp
balsamic vinegar
1 tsp
honey
1 drizzle
olive oil
Nutrition
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Peel kumara.
• Cut kumara and white turnip into bite-sized chunks. Slice courgette into half-moons. Cut onion into wedges.
• Place veggies on a lined oven tray, drizzle with olive oil and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
• In a medium bowl, place halloumi and cover with water to soak.
• Drain halloumi and pat dry. Cut the halloumi into 1cm-thick slices.
• Meanwhile, combine halloumi, garlic & herb seasoning, a pinch of salt and pepper and a drizzle of olive oil in a large bowl.
• When veggies have 5 minutes remaining, 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.
• Remove from heat, then add the honey and balsamic vinegar. Toss to coat.
• When the veggies are done, add baby leaves to the oven tray and toss to combine. Season to taste.
• Divide roast veggie toss between bowls.
• Top with herbed halloumi and a dollop of chargrilled capsicum relish.
• Serve with a dollop of Greek-style yoghurt. Enjoy!
