Spiced Cauliflower Salad & Cheesy Croutons
with Haloumi, Caramelised Onion & Dill-Parsley Mayo
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1
Wholemeal Panini
(Contains: Soy, Wheat, Gluten; May be present: Sulphites, Hazelnut, Macadamia, Sesame, Pistachio, Pecan, Eggs, Cashew, Almond, Walnut, Peanuts, Brazil nut)
1
Red Onion
1 sachet
Classic Roast Seasoning
1 packet
Halloumi
(Contains: Milk; )
1 packet
Potato
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1
Carrot
1 packet
baby spinach & rocket mix
1
Cauliflower
Nutrition Values
Cooking Steps
• Preheat oven to 240ºC/220ºC fan-forced. • Cut cauliflower into small florets. Cut carrot and potato into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil and sprinkle with Aussie spice blend. Toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. Set aside to cool slightly.
• While the veggies are roasting, thinly slice onion. Cut or tear wholemeal panini into bite-sized chunks.
• 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. Set aside.
• While the onion is cooking, place panini chunks on a second lined oven tray. • Add a generous drizzle of olive oil and season with salt and pepper. Toss to coat. • Sprinkle with grated Parmesan cheese. Bake until golden and toasted, 5-8 minutes.
Custom Recipe: If you've added haloumi, cut haloumi into 1cm slices. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi until golden brown, 1-2 minutes each side.
• Divide spiced cauliflower salad between plates. • Top with cheesy croutons. Serve with dill & parsley mayonnaise. Enjoy!
