with Garlic Aioli & Almonds
A little salty and squeaky, with a touch of tang, we're big haloumi fans - especially when it's teamed with Moroccan-spiced roasted veg, which you'll toss with a mix of mild and peppery salad leaves to create a stellar salad. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Carrot
1
Zucchini
1
Beetroot
1
Red onion
1
Chermoula spice blend
1 sachet
Haloumi
1 packet
White wine vinegar
1 drizzle
Mixed salad leaves
1 bag
Slivered almonds
1 packet
Garlic aioli
1 packet
• Preheat oven to 240°C/220°C fan-forced. • Thickly slice carrot and zucchini into rounds. • Cut beetroot into small chunks. • Cut red onion into thick wedges.
• Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with chermoula spice blend and toss to coat. • Spread veggies out evenly, then roast until tender, 25-30 minutes. Set aside to slightly cool. TIP: If your oven tray is getting crowded, divide the veggies between two trays. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• When the veggies have 5 minutes remaining, cut haloumi into 1cm-thick 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. • Meanwhile, to the slightly cooled roasted veggie tray, add mixed salad leaves and a drizzle of white wine vinegar. Gently toss to combine. Season to taste.
• Divide roast veggie salad between bowls. Top with haloumi and slivered almonds. • Serve with garlic aioli. Enjoy!
2714
kJ
Energy (kJ)
46.8
g
Fat
15.7
g
of which saturates
28.9
g
Carbohydrate
24.5
g
of which sugars
14.2
g
Dietary Fibre
26.2
g
Protein
1655
mg
Sodium
