with Roast Veggie Toss, Walnuts & Parsley
When you pair salty and squeaky haloumi with sweet and sticky honey, the result is pretty magical - and even more so when you add a sprinkle of nutty sesame seeds. Serve with a hearty roast veggie toss, and complete the dish with walnuts for some nutty, buttery flavour and crunch. *Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!*
Allergens
Utensils
Tags
Olive oil
Potato
2
Carrot
1
Capsicum
1
Red onion
1
Garlic & herb seasoning
1 sachet
Walnuts
1 packet
Haloumi
1 packet
Mixed sesame seeds
1 packet
Honey
1 tbs
Baby spinach leaves
1 bag
Red wine vinegar
1 tsp
Parsley
1 bag
• Preheat oven to 240°C/220°C fan-forced. • Cut potato, carrot and capsicum into bite-sized chunks. Slice red onion into thick wedges. • Spread prepped veggies across two lined oven trays. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt and pepper. • Toss veggies to coat, then bake until tender, 20-25 minutes.
• Meanwhile, roughly chop walnuts. Set aside. • Cut haloumi into 1cm-thick slices. • When the veggies have 5 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. • Reduce heat to medium. Add the honey and mixed sesame seeds and cook, turning haloumi, until fragrant and coated, 1 minute.
• To the roasted veggie trays, add baby spinach leaves and a drizzle of red wine vinegar and olive oil. • Gently toss to combine.
• Roughly chop parsley leaves. • Divide roast veggie toss between plates. Top with honey and sesame haloumi. • Sprinkle with walnuts and parsley to serve. Enjoy!
2758
kJ
Energy (kJ)
32.3
g
Fat
14.8
g
of which saturates
59.2
g
Carbohydrate
32.6
g
of which sugars
29.4
g
Protein
1484
mg
Sodium
