with Sesame Seeds & Mint
Enjoy the delights of the Mediterranean with this dazzling salad, featuring halloumi crusted with oregano, then coated in sticky honey, plus a hearty addition of herby roasted veggies. Once people get a whiff of this herby wonder, it’s a scramble for the biggest bowl available. *This recipe is under 650kcal per serving.*
Allergens
Utensils
Tags
Garlic & Herb Seasoning
1 sachet
Mixed sesame seeds
sachet
Capsicum
1
Mint
1 packet
Baby Leaves
1 packet
Halloumi
1 packet
Red Onion
1
Sesame seeds
1 sachet
Cauliflower
1
Olive oil
1 drizzle
Honey
1 tbs
• Preheat oven to 240°C/220°C fan-forced.
• Cut capsicum into bite-sized chunks. Slice onion (see ingredients) into wedges. Chop cauliflower (including stalk!) into small florets.
• Spread cauliflower, capsicum and onion over two lined oven trays.
• Add garlic & herb seasoning, drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes.
• While the veggies are roasting. Cut halloumi into 1cm slices.
• Heat a large frying pan over medium-high heat. Toast sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a bowl and set aside.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook halloumi until golden brown, 1-2 minutes each side.
• Add the honey and toasted sesame seeds to the pan, gently turning halloumi to coat, 1 minute.
• In a large bowl, combine roasted veggies, baby leaves and a drizzle of vinegar and olive oil. Season to taste.
• Divide roast veggies between plates. Top with Greek-style honey halloumi.
• Tear over mint (see ingredients) to serve. Enjoy!
556
kcal
Calories
2330
kJ
Energy (kJ)
33.4
g
Fat
18.7
g
of which saturates
34.3
g
Carbohydrate
26.3
g
of which sugars
5.9
g
Dietary Fibre
29.4
g
Protein
0
mg
Cholesterol
1400
mg
Sodium
