with Quick-Prep Veggie Medley & Yoghurt
Tonight’s dinner is a sweet-and-spicy delight! Flaky halloumi are pan-seared until tender, then glazed in a sticky honey-harissa sauce. Served with roasted vegetables, baby spinach and a dollop of creamy Greek-style yoghurt, every bite bursts with flavour.
Allergens
Utensils
Tags
Red Onion
1
Beetroot
1
Roast Veg Mix
1 packet
Halloumi
1 packet
Harissa paste
1 packet
Baby spinach leaves
1 packet
Greek-Style Yoghurt
1 packet
Olive oil
1 drizzle
Vinegar
1 drizzle
- Preheat oven to 220°C/200°C fan-forced.
- Cut onion into wedges. Cut beetroot into 1cm chunks.
- Place chopped veggie mix, onion and beetroot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide between two trays.
- When the veggies have 10 minutes remaining, cut halloumi into 1cm-thick slices.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook halloumi until golden brown, 2-4 minutes each side.
- In the last minute, add harissa paste, the honey and a splash of water, turning halloumi to coat.
- When the veggies are done, remove tray from oven, then add baby spinach leaves and a drizzle of vinegar.
- Gently toss to combine and season.
- Divide roast vegetable medley between bowls.
- Top with honey-harissa glazed halloumi. Spoon over any remaining glaze from the pan and dollop over Greek-style yoghurt to serve. Enjoy!
2360
kJ
Energy (kJ)
564
kcal
Calories
47.5
g
Fat
21.6
g
of which saturates
56.5
g
Carbohydrate
35.1
g
of which sugars
18.5
g
Dietary Fibre
32.6
g
Protein
0
mg
Cholesterol
1110
mg
Sodium
