with Mexican Roast Veggie Toss & Almonds
Haloumi takes centre stage in this Mexican-style dish, which comes together in four simple steps thanks to a few shortcut ingredients: pre-chopped veg, a trusty spice blend for a bit of heat, and our mild chipotle sauce, which, with a bit of honey, creates a gorgeous glaze which works a treat against the salty, squeaky cheese. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Haloumi
1 packet
Honey
0.5 tbs
Mild chipotle sauce
1 packet
Baby spinach leaves
1 bag
White wine vinegar
1 drizzle
Flaked almonds
1 packet
Mexican Fiesta spice blend
1 sachet
Cauliflower, Carrot & Zucchini Mix
1 packet
• Preheat oven to 240°C/220°C fan-forced. • SPICY! You may find the spice blend hot! Add less if you're sensitive to heat. Place cauliflower, carrot & zucchini mix on a lined oven tray. Drizzle with olive oil, sprinkle with Mexican Fiesta spice blend and season with salt. Toss to coat. Roast until slightly tender, 25-30 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.
• When the veggies have 10 minutes remaining, cut haloumi into 1cm-thick slices. Set aside. • SPICY! Chipotle is a mild sauce, but use less if you're sensitive to heat. In a small bowl, combine the honey and mild chipotle sauce. • 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. • Reduce heat to medium. Add honey-chipotle glaze, turning haloumi to coat, until fragrant, 1 minute.
• To the roast veggie tray, add baby spinach leaves and a drizzle of white wine vinegar. • Toss to combine.
• Divide Mexican veggie toss between bowls. Top with honey-chipotle haloumi, spooning over any remaining glaze from the pan. • Sprinkle with flaked almonds to serve. Enjoy!
1660
kJ
Energy (kJ)
24.2
g
Fat
14.1
g
of which saturates
19.8
g
Carbohydrate
13.5
g
of which sugars
7.4
g
Dietary Fibre
23.6
g
Protein
2037
mg
Sodium
