Honey-Harissa Glazed Halloumi
with Quick-Prep Veggie Medley & YoghurtCalories
:
564 kcalProtein
:
32.6g proteinDifficulty
:
EasyCalorie Smart
Allergens:
- Sulphites
- Milk
- Soy
- May contain traces of allergens
Tonight’s dinner is a sweet-and-spicy delight! Flaky halloumi are pan-seared until tender, then glazed in a sticky honey-harissa sauce. Served with roasted vegetables, baby spinach and a dollop of creamy Greek-style yoghurt, every bite bursts with flavour.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1
Red Onion
1
Beetroot
1 packet
Roast Veg Mix
(Contains: Sulphites; )
1 packet
Halloumi
(Contains: Milk; )
1 packet
Harissa Paste
(Contains: Soy, May contain traces of allergens; )
1 packet
Baby Spinach Leaves
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine)
Nutrition Values
Energy (kJ)2360 kJ
Calories564 kcal
Fat47.5 g
of which saturates21.6 g
Carbohydrate56.5 g
of which sugars35.1 g
Dietary Fibre18.5 g
Protein32.6 g
Sodium1110 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Large Non-Stick Pan
•Baking Paper
Cooking Steps
1
- Preheat oven to 220°C/200°C fan-forced.
- Cut onion into wedges. Cut beetroot into 1cm chunks.
- Place chopped veggie mix, onion and beetroot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide between two trays.
2
- When the veggies have 10 minutes remaining, cut halloumi into 1cm-thick slices.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook halloumi until golden brown, 2-4 minutes each side.
- In the last minute, add harissa paste, the honey and a splash of water, turning halloumi to coat.
3
- When the veggies are done, remove tray from oven, then add baby spinach leaves and a drizzle of vinegar.
- Gently toss to combine and season.
4
- Divide roast vegetable medley between bowls.
- Top with honey-harissa glazed halloumi. Spoon over any remaining glaze from the pan and dollop over Greek-style yoghurt to serve. Enjoy!
