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 haloumi number, bringing some Mediterranean flair to dinner!
Due to local availability, we’ve replaced some of your ingredients. They may be a little different to what’s pictured, but just as delicious!
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
1
Capsicum
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!
