Honey-Glazed Halloumi & Roast Veggie Salad
with Creamy Pesto Dressing & Almonds
- Almond
- Milk
Salty, squeaky and just a little tangy - we’re big halloumi fans, especially when it’s paired with sweet roasted veggies. Toss with a creamy pesto dressing, scatter over crunchy almonds and finish with fresh herbs to make this dish sing.
Ingredients
1 packet
Mixed Salad Leaves
1 packet
Slivered Almonds
(Contains: Almond; )
1 packet
Halloumi
(Contains: Milk; )
1 packet
Parsley
2 packet
Potato
1
White Turnip
1
Carrot
1
Courgette
1 packet
Creamy Pesto Dressing
(Contains: Milk; )
1 sachet
Kiwi Spice Blend
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut carrot into thick rounds.
• Cut potato, white turnip and courgette into bite-sized chunks.
• Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle with Kiwi spice blend and toss to coat.
• Spread out evenly, then roast until tender, 20-25 minutes. Set aside to cool slightly.
TIP: If your oven tray is crowded, divide veggeis between two trays.
• When the veggies have 5 minutes cook time remaining, cut halloumi into 1cm-thick slices.
• Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl and set aside.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook halloumi until golden brown, 1-2 minutes each side.
• Remove pan from heat, then add the honey, turning halloumi to coat.
• Meanwhile, in a large bowl, combine mixed salad leaves, roasted veggies, creamy pesto dressing and a drizzle of white wine vinegar. Season to taste with salt and pepper.
• Roughly chop parsley.
• Divide roast veggie salad between bowls. Top with honey-glazed halloumi,
parsley and toasted almonds to serve. Enjoy!
