Jamaican Jerk Halloumi & Roasted Veggies
with Tomato Salsa & Lime Mayo- Milk
- Soy
- Sesame
- Fish
- Eggs
- May contain traces of allergens
Let's give our blushing halloumi the Jamaican jerk treatment! Warmly spiced and bursting with flavour, this delicate fish sits prettily alongside an array of roasted veggies. All you need is a generous drizzle of lime mayo to finish things off! *Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!*
Ingredients
2
Kumara
1
Tomato
1 packet
Baby Leaves
1 packet
Halloumi
(Contains: Milk; )
1
Red Onion
1
Lime
1
Courgette
1 packet
Mayonnaise
(May be present: Soy, Sesame, Fish, Eggs)
1 sachet
Mild Caribbean Jerk Seasoning
Not included in your delivery
1 drizzle
olive oil
¼ tsp
salt
Nutrition Values
Utensils
Cooking Steps
• Preheat the oven to 220°C/200°C fan-forced. • Peel kumara and cut into bite-sized chunks. • Cut red onion into wedges. Slice the courgette into half-moons. Finely chop capsicum. • Place kumara on one lined oven tray. Place red onion and courgette on a second lined oven tray. Drizzle both trays of veggies with olive oil and sprinkle over the salt, mild Caribbean jerk seasoning and a pinch of pepper. Spread out evenly, then roast veggies until tender, 20-25 minutes.
• While the veggies are roasting, roughly chop baby spinach leaves. • Cut lime into wedges. • Cut halloumi into 1cm-thick slices.
• In a medium bowl, combine baby spinach leaves, tomato, a squeeze of lime juice and a drizzle of olive oil. Season to taste with salt and pepper and stir to combine.
• When the veggies have 10 minutes cook time remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook halloumi until golden brown, 1-2 minutes each side.
• Combine mayonnaise with a generous squeeze of lime juice in a small bowl.
• Divide Jamaican halloumi and roasted veggies between plates. Drizzle with lime mayo and tear over coriander to serve. Enjoy!
