with Honey & Oregano
Enjoy the delights of the Mediterranean with this dazzling salad, featuring haloumi 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. *Due to local availability, the ingredients you receive may be a little different to what’s pictured. It’ll be just as delicious, just follow your recipe card*
Allergens
Utensils
Tags
Olive oil
White turnip
1
Capsicum
1
Onion
1
Cauliflower
1 portion
Garlic & Herb Seasoning
1 sachet
Haloumi/grill cheese
1 packet
Sesame seeds
1 sachet
Honey
1 tbs
Dried oregano
0.5 sachet
Baby spinach leaves
1 bag
Balsamic & Olive Oil Dressing
1 packet
Mint
0.5 bag
• Preheat oven to 240°C/220°C fan-forced. • Cut turnip and capsicum into bite-sized chunks. Slice onion into wedges. Chop cauliflower (including stalk!) into small florets. • Spread cauliflower, turnip, 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. TIP: Cut the veggies to size so they cook in time.
• While the veggies are roasting. Cut haloumi 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 frying pan to medium-high heat with a drizzle of olive oil. Cook haloumi, until golden brown, 1-2 minutes each side. • Add the honey, oregano (see ingredients) and toasted sesame seeds to the pan, gently turning haloumi to coat, 1 minute.
• In a large bowl, combine roasted veggies, salad leaves and balsamic & olive oil dressing. Season to taste. • Divide roasted veggies between plates. Top with Greek-style sesame haloumi. Tear over herbs to serve. Enjoy!
2408
kJ
Energy (kJ)
30.8
g
Fat
17.4
g
of which saturates
46.3
g
Carbohydrate
36.6
g
of which sugars
30.9
g
Protein
1624
mg
Sodium
