with Honey Mustard Dressing
This week's special ingredient is Brussels Sprouts - the perfect addition to your winter meals, these green buds may be small, but they're packed full of flavour once roasted or sautéed. With their golden caramelised edges and nutty bite, Brussels sprouts bring richness and depth to any dish - whether tossed through grains, layered in salads, or served as a crispy side. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Haloumi
1 packet
Baby spinach leaves
1 packet
Dijon mustard
1 packet
Aussie spice blend
1 sachet
Potato
2
Brussels Sprout
1
Olive oil
1 drizzle
Honey
1 tsp
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-size chunks. • Halve Brussels sprouts. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. • In a medium bowl, place haloumi and cover with water to soak.
TIP: The Brussels sprouts will char slightly, this adds to the flavour!
• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • In a medium bowl, combine haloumi, Aussie spice blend and a drizzle of olive oil.
• When the veggies have 10 minutes remaining, 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.
• In a large bowl, combine the honey, dijon mustard (see ingredients) and a drizzle of olive oil. • Add baby spinach leaves, Brussels sprouts and potatoes and toss to combine. Season to taste. • Divide spiced haloumi, roasted Brussels salad between plates to serve. Enjoy!
470
kcal
Calories
1970
kJ
Energy (kJ)
26.3
g
Fat
14.4
g
of which saturates
30.7
g
Carbohydrate
11.4
g
of which sugars
8.6
g
Dietary Fibre
26.7
g
Protein
0
mg
Cholesterol
1400
mg
Sodium
