Savoury Halloumi & Rainbow Veggies
with Wedges, Sweet Chilli & Sour Cream
- Milk
The kids (and the kids at heart) will love getting stuck into this colourful plate of goodies. Seasoned halloumi pair up with crispy potato wedges and a vibrant array of steamed broccoli, carrot and tomato. All complete with a dollop of sour cream and sweet chilli sauce of dipping.
Ingredients
1
Tomato
1 sachet
Savoury Seasoning
1 packet
Halloumi
(Contains: Milk)
1 packet
Sweet Chilli Sauce
1
Sour Cream
(Contains: Milk)
1
Broccoli
2 packet
Potato
1
Carrot
Not included in your delivery
1 drizzle
olive oil
Nutrition
You will need
Cooking Steps
- Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges.
- Place on lined oven tray. Drizzle with olive oil, sprinkle over savoury seasoning, season with salt and toss to coat.
- Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
Little cooks: Help with sprinkling over the seasoning and tossing the wedges.
- Meanwhile, chop broccoli (including stalk!/see ingredients) into small florets.
- Thinly slice carrot and celery into sticks.
Little cooks: Help wash and toss the veggies!
- Cut halloumi into 1cm 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.
• While the halloumi is cooking, place broccoli,
carrot and a splash of water in a microwave-safe
bowl, then cover with a damp paper towel.
• Microwave veggies on high until just tender,
2-4 minutes. Drain, then return to the bowl and
cover to keep warm.
- Divide halloumi strips, savoury wedges and rainbow veggies between plates.
- Serve with sweet chilli sauce and sour cream. Enjoy!
Little cooks: Add the finishing touch by drizzling over the sauce!
