HelloHero: Herby Halloumi & Winter Veggie Toss
with Dill-Parsley Mayo
- Eggs
- Soy
- Milk
Gather around and cosy up because dinner will warm your stomach and heart. It’s haloumi with herbs and a colourful veggie toss, roasted to perfection and accompanied by a dollop of dill-parsley mayo. It’s like eating a warm hug!
1 sachet
Garlic & Herb Seasoning
1 packet
Dill & Parsley Mayonnaise
()
1 sachet
Herb & Mushroom Seasoning
1 packet
Halloumi
()
1 packet
Baby Leaves
1
Red Onion
2 packet
Potato
1
Carrot
1
Beetroot
1 drizzle
olive oil
20 g
butter
()
1 tsp
honey
1 drizzle
balsamic vinegar
• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. • Cut beetroot into small chunks. • Cut onion (see ingredients) into wedges. Cut halloumi into 1cm-thick slices.
• Place potato, carrot, onion and beetroot on a lined oven tray. Sprinkle over garlic & herb seasoning, drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes. Little cooks: Kids can help sprinkle over the seasoning and tossing the veggies!
• Meanwhile, combine herb & mushroom seasoning, a pinch of salt and a drizzle of olive oil in a medium bowl. • Add haloumi and turn to coat. Set aside.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook haloumi until golden brown, 1-2 minutes each side. • Remove pan from heat, then add the butter and honey and turn haloumi to coat.
• When the roasted veggies are done, remove tray from oven, add baby leaves and a drizzle of balsamic vinegar. Toss to coat.
• Divide haloumi and winter veggie toss between plates. • Top with dill & parsley mayonnaise to serve. Enjoy!
