with Roast Veggie Toss & Walnuts
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, and floral, peppery thyme. Serve with a hearty roast veggie toss, and complete the dish with walnuts for some buttery flavour and crunch. *The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Allergens
Utensils
Tags
Olive oil
Potato
2
Zucchini
1
Carrot
1
Red onion
1
Garlic & herb seasoning
1 sachet
Walnuts
1 packet
Haloumi
1 packet
Thyme
1 bag
Mixed sesame seeds
1 packet
Honey
2 tbs
Red wine vinegar
1 tsp
Baby spinach leaves
1 bag
• Preheat oven to 240°C/220°C fan-forced. • Cut potato, zucchini and carrot 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 to coat. Bake until tender, 20-25 minutes.
• While veggies are roasting, roughly chop walnuts and set aside. • Cut haloumi into 1cm-thick slices. Pick the thyme leaves. • When veggies have 5 minutes remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook haloumi until golden brown, 1-2 minutes each side. • Reduce heat to medium. Add the honey, mixed sesame seeds and thyme and cook, turning haloumi, until fragrant and coated, 1-2 minutes.
• To the roasted veggie trays, add baby spinach leaves and a drizzle of red wine vinegar and olive oil. • Gently toss to combine.
• Divide roast veggie salad between plates. Top with honey, thyme and sesame haloumi. • Sprinkle with walnuts to serve.
2729
kJ
Energy (kJ)
33
g
Fat
14.3
g
of which saturates
54.5
g
Carbohydrate
26.9
g
of which sugars
29.9
g
Protein
1284
mg
Sodium
