Dukkah-Crusted Haloumi
with Roast Veggie Toss & Herby Mayo
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Baby Spinach Leaves
1
Beetroot
1 packet
Panko Breadcrumbs
1
Brown Onion
1
Carrot
1 packet
Dill & Parsley Mayonnaise
1 sachet
Dukkah
1 packet
Haloumi
(Contains: Milk;)
2
Sweet Potato
Cooking Steps
Custom Recipe: If you’ve swapped to haloumi, cut the haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water.
• Place sweet potato, beetroot and onion on a lined oven tray. • Place carrot on a second lined oven tray. Drizzle carrot with the honey. • Drizzle both veggie trays with olive oil, then season with salt and pepper and toss to coat. • Roast both veggie trays until tender, 25-30 minutes.
Custom Recipe: Crumb the haloumi in the same way as above.
Custom Recipe: Prepare pan as above. When oil is hot, cook haloumi until golden brown,2 minutes each side. Transfer to a paper towel lined plate.
• While the schnitzels are cooking, combine the roasted veggies on one of the oven trays. • Top with baby spinach leaves, gently tossing to coat. • Season to taste.
• Divide dukkah-crusted pork schnitzel and roast veggie toss between plates. • Serve with a dill & parsley mayonnaise. Enjoy!
Little cooks: Add the finishing touch by dolloping the mayo on top!
