Aussie Haloumi & Pumpkin Wedges
with Apple Salad & Dill & Parsley Mayo
- Milk
- Eggs
- Almond
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
Ingredients
1 packet
Haloumi
(Contains: Milk;)
1 packet
Deluxe Salad Mix
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 sachet
Aussie Spice Blend
1
Apple
2
Sweet Potato
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into fries. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, slice apple (see ingredients) into thin sticks.
Pat the haloumi dry and combine with the spice blend as above.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook haloumi until golden brown, 1-2 minutes each side.
• While the pork is cooking, combine a drizzle of balsamic vinegar and olive oil in a large bowl. • Add apple and deluxe salad mix. Season, then toss to coat.
Cut the haloumi into slices.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty flavours, with some finding the dill mayo a standout. A few felt it didn't quite mesh with the other components.
- Suggestions: Some added chicken to complement the haloumi for a heartier meal. Consider pairing the dill mayo carefully with other flavours.
- Portions: A few found it light for dinner; adding protein like chicken could make it more filling.
- Leftovers: Leftovers made for a great next-day lunch option.
