with Garlic Aioli & Roasted Hazelnuts
Here’s a hearty vegetarian meal that brings inspiration from across the globe to your plate. Flavourful haloumi meets roasted vegetables tossed with mild spices, and there’s a tangy aioli and toasted almonds to finish it off. *Unfortunately, this week's almonds were in short supply, so we've replaced them with hazelnuts. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Allergens
Utensils
Tags
Olive oil
Potato
2
Cauliflower
1 portion
Carrot
1
Brown Onion
1
Aussie Spice Blend
1 sachet
Haloumi/grill cheese
1 packet
Honey
1 tsp
Baby spinach leaves
1 bag
Garlic aioli
1 packet
Roasted hazelnuts
1 packet
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. Cut cauliflower into small florets. Cut carrot into thick rounds. Slice onion into wedges.
• Divide potato, cauliflower, carrot, onion and Aussie spice blend between two lined oven trays. • Drizzle with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
• When the veggies have 5 minutes cook time remaining, cut haloumi into 1cm-thick slices.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, pat haloumi dry with paper towel and cook until golden brown, 1-2 minutes each side. • Remove the pan from heat, then add the honey and turn haloumi to coat.
• When the veggies are done, add baby spinach leaves to the tray and gently toss to combine.
• Divide roast veggie salad between plates. Top with honey-glazed haloumi. • Dollop over garlic aioli and sprinkle with roasted hazelnuts to serve. Enjoy!
2855
kJ
Energy (kJ)
38.7
g
Fat
15
g
of which saturates
52.4
g
Carbohydrate
24.3
g
of which sugars
32.2
g
Protein
1520
mg
Sodium
