with Hazelnuts
A little salty and squeaky, with a touch of tang, we're big haloumi fans - especially when it's teamed with sweet roasted veggies. Dress the salad with creamy pesto dressing and top with crunchy almonds for the best balance of flavours and textures. Don't forget the mint garnish, it really makes everything sing! *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
Carrot
1
Potato
2
White turnip
1
Leek
1
Honey
1 tsp
Mixed Salad Leaves
1 bag
Creamy pesto dressing
1 packet
White wine vinegar
1 drizzle
Mint
1 bag
Roasted hazelnuts
1 packet
Aussie Spice Blend
1 sachet
Haloumi/grill cheese
1 packet
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot into thick rounds. Cut potato and white turnip into bite-sized chunks. Thickly slice leek. • Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle with Aussie spice blend and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. Set aside to cool slightly. TIP: If your oven tray is crowded, divide between two trays!
• 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. Cook haloumi until golden brown, 1-2 minutes each side. • Remove pan from heat, then add the honey, turning haloumi to coat.
• Meanwhile, combine mixed salad leaves, roasted veggies, creamy pesto dressing and a drizzle of white wine vinegar in a large bowl. Toss to combine. Season with salt and pepper.
• Divide creamy roast veggie salad between bowls. Top with honey haloumi. • Tear over mint and top with roasted hazelnuts to serve. Enjoy!
2945
kJ
Energy (kJ)
40.3
g
Fat
17.9
g
of which saturates
50.2
g
Carbohydrate
22.7
g
of which sugars
33.8
g
Protein
1730
mg
Sodium
