Spiced Halloumi & Roast Pumpkin Toss
with Spinach & Creamy Pesto Dressing
- Milk
When a classic is done well, it’s bound to be remembered and loved for a while. Halloumi is cooked until golden and with roast pumpkin, a medley of veg and a serving of creamy pesto dressing on the side, this dinner is going to be making its way into the history books for sure. 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
1 packet
Halloumi
(Contains: Milk)
1 sachet
Classic Roast Seasoning
1 packet
Baby Spinach Leaves
1
Parsnip
1 packet
Creamy Pesto Dressing
(Contains: Milk)
1
Beetroot
1 packet
Peeled Pumpkin Pieces
2
Potato
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
Nutrition
You will need
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut parsnip, beetroot and carrot into bite-sized chunks. • Place peeled pumpkin pieces on a lined oven tray with a drizzle of olive oil and a pinch of salt and pepper. • Place parsnip, beetroot and carrot on a second lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly, then roast until golden and tender, 20-25 minutes. Little cooks: Help toss the veggies.
• Roughly chop baby spinach leaves.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby spinach until tender, 1-2 minutes.
• Transfer to a bowl and cover to keep warm.
• When the veggies have 10 minutes remaining, cut halloumi into 1cm-thick slices. • In a large bowl, combine Aussie spice blend, a drizzle of olive oil and a pinch of pepper. Add halloumi and turn to coat.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook halloumi until golden brown, 1-2 minutes each side. Cook in batches if your pan is getting crowded. Set aside on a paper towel-lined plate.
• When veggies are done, add baby spinach and a drizzle of white wine vinegar to the tray with parsnip, beetroot and potato.
• Toss to combine and season to taste with salt and pepper.
• Divide spiced halloumi, tossed veggies and roast pumpkin between plates. • Drizzle with creamy pesto dressing to serve. Enjoy! Little cooks: Add the finishing touch by drizzling over the pesto dressing!
