Honey-Thyme Haloumi & Garlicky Root Veggies
with Almonds & Dill-Parsley Mayo
- Almond
- Milk
- Eggs
- Soy
If you're looking for a new veggie dinner, then look no further than this bowl of herby roast veggies and sweet honey glazed haloumi. Along with a medley of colourful veggies, roasted in our fragrant garlic and herb seasoning, this is the one to watch.
Ingredients
½
Onion
2
potato
1
beetroot
1 sachet
Garlic & Herb Seasoning
1 packet
peeled pumpkin pieces
1 packet
flaked almonds
(Contains: Almond; )
1 packet
haloumi/grill cheese
(Contains: Milk; )
1 packet
Baby Leaves
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1 packet
thyme
Not included in your delivery
olive oil
1 tsp
honey
drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Slice onion (see ingredients) into wedges. Cut potato into bite-sized chunks. Cut beetroot into small chunks. • Place onion, potato and beetroot on a lined oven tray. Sprinkle over garlic & herb seasoning, drizzle with olive oil and season with salt. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. • In the last 15 minutes of cook time, add peeled pumpkin pieces to the tray and roast until tender. • In the last 5 minutes, add flaked almonds to one side of the tray and roast until golden.
• While the veggies are roasting, cut haloumi into 1cm-thick slices. Pick thyme leaves.
• When the veggies have 5 minutes remaining, heat a large frying over medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. • Add the honey and thyme, then cook until fragrant and sticky, 1 minute. Remove pan from heat.
• When veggies are done, add baby leaves and a drizzle of balsamic vinegar and olive oil to the tray. Season and toss to coat. • Divide roasted veggie toss between bowls. Top with honey-thyme haloumi. • Dollop over dill & parsley mayonnaise sprinkle with almonds to serve. Enjoy!
