Double Herby Honey & Lemon-Glazed Halloumi
with Roasted Veggies & Garlic Yoghurt- Milk
Add an explosion of flavour to squeaky halloumi with a thyme, garlic, lemon and honey glaze. It’ll blow your mind with the sweet and tangy taste on top of a roast veggie toss, too. This is sure to be a winner of a dinner!
Ingredients
1 packet
Peeled Pumpkin Pieces
1
Red Onion
1 packet
Baby Spinach Leaves
2 packet
Halloumi
(Contains: Milk; )
2 packet
Potato
2
Garlic
1 sachet
Kiwi Spice Blend
1
Lemon
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Rosemary
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. Cut onion (see ingredients) into wedges. • Place potato, onion and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil, sprinkle with Kiwi spice blend, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, slice lemon into wedges. • Finely chop garlic. • Cut halloumi into 1cm-thick slices.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt (see ingredients) and a squeeze of lemon juice and stir to combine. Season to taste.
• When the veggies have 5 minutes remaining, return the frying pan to medium-high heat with a drizzle of olive oil. Cook halloumi until golden brown, 1-2 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, then add onion chutney, the balsamic vinegar and a splash of water, turning halloumi to coat.
• When the roasted veggies are done, remove tray from oven, then add baby leaves, a generous squeeze of lemon juice and a drizzle of olive oil. • Gently toss to combine.
• Divide herby roasted veggies between bowls. • Top with onion chutney-glazed halloumi and dollop over garlic yoghurt. • Serve with any remaining lemon wedges. Enjoy!
