Fetta & Semi-Dried Tomato Stuffed Haloumi
with Root Veggie Toss & Herby Mayo
Roast veggie tosses are the simplest and tastiest ways to get a good serving of veggies in. Today, this RVT is responsible for complementing a gorgeous fetta and semi-dried tomato-studded chicken number, bringing some Mediterranean flair to dinner!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
Haloumi
(Contains: Milk;)
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
1 packet
Baby Spinach Leaves
1
Zucchini
1 sachet
Aussie Spice Blend
2
Potato
1 packet
Semi-Dried Tomatoes
(May be present: Wheat, Gluten, Sulphites.)
1
Carrot
1 packet
Fetta Cubes
(Contains: Milk;)
Not included in your delivery
1 drizzle
olive oil
½ tbs
honey
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot, potato and zucchini into bite-sized chunks. • In a medium bowl, place haloumi and cover with water to soak. • Place veggies on a lined oven tray. • Drizzle with olive oil and season with salt. Toss to coat. • Roast until tender, 20-25 minutes. Allow to cool slightly. TIP: If your oven tray is crowded, divide the veggies between two trays. Little cooks: Lend a hand by helping to line the baking tray
• Meanwhile, finely chop semi-dried tomatoes. Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • In a small bowl, combine tomatoes, fetta cubes and the honey. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add haloumi, turning to coat. • 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. • In the last minute of cook time, stuff with tomato-fetta mixture. Cover with a lid.
• To the tray with roasted veggies, add baby spinach leaves and a drizzle of the vinegar and olive oil. • Toss to combine and season to taste. Little cooks: Take the lead by tossing the veggies. Careful, the tray is hot!
• Divide fetta and semi-dried tomato stuffed haloumi and root veggie toss between plates. • Top with dill & parsley mayonnaise to serve. Enjoy!
