Sticky Haloumi & Root Veggie Medley
with Almonds & Dill-Parsley Mayo- Eggs
- Soy
- Milk
- Almond
Sweet honey comes together in a glaze for squeaky haloumi that really takes it the next level. Add a touch of fragrance with thyme and a herby mayo to make your mouth water. Along with a medley of colourful veggies, this is the one to watch.
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1 packet
Peeled Pumpkin Pieces
1
Red Onion
1 packet
Baby Spinach Leaves
1 sachet
Thyme
1 packet
Halloumi
(Contains: Milk; )
1 packet
Flaked Almonds
(Contains: Almond; )
2 packet
Potato
1
Beetroot
1
Lemon
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Slice onion (see ingredients) into wedges. Cut potato into bite-sized chunks. Cut beetroot into small chunks. • Place onion, potato, beetroot and peeled pumpkin pieces on a lined oven tray. Sprinkle over garlic & herb seasoning, drizzle with olive oil and season with salt. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. • In the last 5 minutes, add flaked almonds to one side of the tray and roast until golden. TIP: If your oven tray is crowded, divide between two trays.
• While the veggies are roasting, cut haloumi into 1cm-thick slices. • Pick thyme leaves. Slice lemon into wedges.
• When the veggies have 5 minutes remaining, heat a large frying over medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. • Add the honey and thyme, then cook until sticky, 1 minute. Remove pan from heat.
• When veggies are done, add baby leaves, a squeeze of lemon juice and a drizzle of olive oil to the tray. Season and toss to coat. • Divide root veggie medley between bowls. Top with sticky haloumi. Dollop over dill & parsley mayonnaise. Sprinkle over almonds and serve with any remaining lemon wedges. Enjoy!
