Sticky Sweet-Soy Halloumi
with Roast Veggie Salad
This sticky sweet-soy halloumi is full of rich, savoury and sweet flavour and perfectly paired with a warm salad of roasted kūmara, carrot and courgette. It’s a colourful, satisfying dish that balances tender halloumi with wholesome veggies – ideal for a fuss-free dinner that feels both comforting and a little indulgent.
1 packet
Mixed Salad Leaves
1
Kumara
1
Tomato
1 packet
Sweet Chilli Sauce
1 packet
Halloumi
()
1
Red Onion
1
Carrot
1 packet
Sweet Soy Seasoning
()
1 sachet
Coriander
1
Courgette
1 drizzle
olive oil
1 drizzle
rice wine vinegar
• Preheat oven to 220°C/200°C fan-forced. • Slice onion into wedges. Cut carrot and kumara into bite-sized chunks. Roughly chop capsicum.
• Place kumara, onion and carrot on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Spread out evenly, then roast until tender, 20-25 minutes. Allow to cool slightly. TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, cut halloumi into 1cm-thick slices. • In a medium bowl, combine sweet soy seasoning (see ingredients) and halloumi, turning to coat.
• When the veggies have 10 minutes cook time remaining, heat a large frying pan over high heat with a drizzle of olive oil. • When oil is hot, cook halloumi until golden brown, 1-2 minutes each side. • Remove pan from heat, then add sweet chilli sauce, turning halloumi to coat. TIP: The marinade will darken and caramelise, this adds to the flavour!
• When the veggies are done, add capsicum, salad leaves and a drizzle of rice wine vinegar and olive oil to the tray. Toss to coat. Season with salt and pepper.
• Slice sweet-soy and sticky sweet chilli halloumi. • Divide roasted veggie salad between plates. Top with halloumi, spooning over any remaining marinade from the pan. Enjoy!
