Herby Halloumi & Brussels Sprout Toss
with Garlic Aioli
- Milk
- Almond
- Eggs
- Soy
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, with a dollop of tangy aioli to finish it off.
Ingredients
1 packet
Brussels Sprouts
1 sachet
Thyme
1 sachet
Classic Roast Seasoning
1 packet
Baby Leaves
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
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
Nutrition
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut potato into bite-sized chunks.
• Cut cauliflower into small florets.
• Halve Brussels sprouts.
• Slice onion (see ingredients) into wedges.
• Pick thyme leaves.
• Divide potato, cauliflower, Brussels sprouts, 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 cook time remaining, cut halloumi into 1cm-thick slices.
• Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, pat halloumi dry with paper towel and cook until golden brown, 1-2 minutes each side.
• Remove the pan from heat, then add the honey, and thyme, turning halloumi to coat.
• When the veggies are done, add baby leaves to the tray and gently toss to combine.
• Divide roast veggie salad between plates. Top with herby halloumi.
• Dollop over garlic aioli and sprinkle with toasted almonds to serve. Enjoy!
