Garlic Halloumi & Honey Yoghurt
with Roast Root Veggie Salad & Caramelised Onion
- Milk
We’ve been digging for gold and now we finally have it! These root veggies are priceless additions to a salad, hearty and earthy, they add volumes of flavour to zesty pepper halloumi bites. The crowning jewel is a sweet honey yoghurt!
Ingredients
1 packet
Mixed Salad Leaves
1
Red Onion
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Halloumi
(Contains: Milk; )
1 sachet
Garlic & Herb Seasoning
2 packet
Potato
1
Carrot
1
Lemon
1
Beetroot
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Peel potato, then cut into bite-sized chunks. Cut carrot and parsnip into bite-sized chunks. Cut beetroot into small chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. Set aside to slightly cool. TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, thinly slice onion. Cut lemon into wedges. Cut halloumi into 1cm-thick slices. • In a small bowl, combine Greek-style yoghurt, a squeeze of lemon juice and the honey. Season with salt and pepper. Set aside. • In a large bowl, combine lemon pepper spice blend, a drizzle of olive oil and a generous pinch of salt. Add halloumi and turn to coat. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a second small bowl.
• Wipe out the frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook halloumi until golden brown, 1-2 minutes each side.
• In a second large bowl, combine mixed salad leaves, roasted veggies and a drizzle of white wine vinegar and olive oil. Season and gently toss to combine.
• Divide roast root veggie salad between bowls. Top with lemon pepper halloumi and caramelised onion. • Drizzle with honey yoghurt dressing and serve with any remaining lemon wedges. Enjoy!
