Honey-Thyme Halloumi, Prawn & Roast Pumpkin Toss
with Almonds Herby Mayo
- Milk
- Almond
- Eggs
- Soy
- Crustaceans
Tossing everything together is a lot of fun and allows for all the flavours to melt into each other. For example, this roasted pumpkin sprinkled in Nan’s special seasoning combines with herby veggies to form the ultimate combo. The salty halloumi balances out the veggies perfectly. An easy win for a weeknight dinner. We’ve replaced the creamy pesto dressing in this recipe with dill & parsley mayonnaise due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Ingredients
1 sachet
Garlic & Herb Seasoning
1 sachet
Nan's Special Seasoning
1
Red Onion
1 packet
Baby Leaves
1 sachet
Thyme
1 packet
Halloumi
(Contains: Milk; )
1 packet
Flaked Almonds
(Contains: Almond; )
1 packet
Potato
1
Carrot
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
200 g
Peeled Prawns
(Contains: Crustaceans; )
1 packet
Peeled Pumpkin Pieces
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Slice onion (see ingredients) into wedges. Cut potato and carrot into bite-sized chunks. • Place veggies on a lined oven tray. Sprinkle over garlic & herb seasoning, drizzle with olive oil, season with salt and toss to coat. • Place peeled pumpkin pieces on a second lined oven tray. Sprinkle over Nan's special seasoning, season with salt, drizzle with olive oil and toss to coat. • Roast both until tender, 20-25 minutes. • In the last 5 minutes, add flaked almonds to the side and roast until golden.
• While veggies are roasting, cut haloumi into 1cm slices. Pick thyme leaves.
• When veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl. • Return pan to medium-high heat with a drizzle of olive oil. Cook halloumi until golden brown, 1-2 minutes each side. • Add the honey and thyme, then cook until 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 with chopped veggies. Season and toss to coat. • Divide roasted veggies between bowls. Top with roasted pumpkin, prawns and halloumi slices. • Dollop over creamy pesto dressing. Sprinkle over almonds to serve. Enjoy!
