Double Honey-Glazed Haloumi & Roast Veggie Salad
with Garlic Aioli & Roasted Hazelnuts- Milk
- Eggs
- Soy
- Tree Nuts
Here’s a hearty vegetarian meal that brings inspiration from across the globe to your plate. Flavourful haloumi meets roasted vegetables tossed with mild spices, and there’s a tangy aioli and toasted almonds to finish it off. *Unfortunately, this week's almonds were in short supply, so we've replaced them with hazelnuts. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Ingredients
2
potato
1 portion
cauliflower
1
carrot
1
Brown Onion
1 sachet
Aussie Spice Blend
2 packet
haloumi/grill cheese
(Contains: Milk; )
1 bag
baby spinach leaves
1 packet
garlic aioli
(Contains: Eggs, Soy; )
1 packet
roasted hazelnuts
(Contains: Tree Nuts; )
Not included in your delivery
olive oil
1 tsp
honey
Nutrition Values
Utensils
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 into wedges.
• Divide potato, cauliflower, carrot, onion and Aussie spice blend 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.
• When the veggies have 5 minutes cook time remaining, cut haloumi into 1cm-thick slices.
• Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, pat haloumi dry with paper towel and cook in batches until golden brown, 1-2 minutes each side. • Remove the pan from heat, return all haloumi and add the honey, turning haloumi to coat.
• When the veggies are done, add baby spinach leaves to the tray and gently toss to combine.
• Divide roast veggie salad between plates. Top with honey-glazed haloumi. • Dollop over garlic aioli and sprinkle with roasted hazelnuts to serve. Enjoy!
