Herby Halloumi & Roast Veggie Medley
with Garlic Aioli & Flaked Almonds
Here’s a hearty vegetarian meal that brings inspiration from across the globe to your plate. Flavourful Mediterranean halloumi meets roasted vegetables tossed with mild spices and there’s a tangy aioli and toasted almonds to finish it off.
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 packet
Baby Spinach Leaves
1 sachet
Thyme
1 sachet
Classic Roast Seasoning
1 packet
Halloumi
(Contains: Milk; )
1 packet
Flaked Almonds
(Contains: Almond; )
1
Red Onion
2 packet
Potato
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1
Cauliflower
1
Carrot
1
Lemon
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. Cut cauliflower into small florets. Cut carrot into thick rounds. Slice onion (see ingredients) and lemon into wedges. Pick rosemary leaves.
• Divide potato, cauliflower, carrot, onion and classic roast seasoning between two lined oven trays. Drizzle with olive oil, season with salt and pepper and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
• Heat a large frying pan over medium-high heat. • Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.
• When the veggies have 5 minutes remaining, cut halloumi into 1cm-thick slices. • In a shallow bowl, add cornflour to lightly coat. • Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, pick up halloumi using tongs and shake off any excess flour. Cook halloumi until golden brown, 1-2 minutes each side. • Remove the pan from heat, then add the honey and rosemary, turning halloumi to coat.
• When the veggies are done, add baby leaves and a squeeze of lemon juice to the trays and gently toss to combine.
• Divide roast veggie salad between plates. Top with herby halloumi. • Dollop over garlic aioli and sprinkle with toasted almonds. Serve with any remaining lemon wedges. Enjoy!
