Garlic & Herb Haloumi
with Roast Veggie Toss & Creamy Pesto
You can't go wrong with garlic and herbs, or vibrant roasted veggies, or creamy pesto. This meal is a greatest hits of our favourite flavours, with juicy haloumi leading the way.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be 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
beetroot
1
carrot
1 sachet
garlic & herb seasoning
1 packet
haloumi
(Contains: Milk;)
½ bag
kale
1 packet
creamy pesto dressing
(Contains: Milk, Eggs, Walnut; May be present: Almond, Macadamia, Cashew.)
1 packet
pepitas
(May be present: Almond, Macadamia, Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Pine Nut, Pistachio, Pecan, Walnut.)
2
potato
1
zucchini
Not included in your delivery
1
olive oil
1 tsp
water
Utensils
Cooking Steps
Preheat oven to 240°C/220°C fan-forced. Cut the potato and zucchini into bite-sized chunks. Cut the beetroot into small chunks. Thickly slice the carrot into half-moons. Tear the kale leaves (see ingredients) off the stem, then roughly chop leaves.
Place the potato and carrot on a lined oven tray. On a second lined oven tray, place the beetroot and zucchini. Drizzle both veggie trays with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. When the veggies have 10 minutes remaining, remove the tray with beetroot and zucchini from the oven, add the kale and toss to combine. Return to the oven and roast until softened.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
While the veggies are roasting, cut the haloumi into 1cm-thick slices. Combine a drizzle of olive oil and the garlic & herb seasoning in a large bowl. Season, add the haloumi, turning to coat.
When the veggies have 5 minutes cook time remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the haloumi until golden brown, 1-2 minutes each side.
To the slightly cooled roast veggie tray, add the baby spinach leaves. Set aside. In a small bowl, combine the creamy pesto dressing and the water.
TIP: Toss the veggies on one of the oven trays to save washing up!
Slice the garlic and herb chicken. Divide the roast veggie toss between plates. Top with the chicken, spooning over any resting juices. Drizzle with the creamy pesto. Sprinkle with the pepitas to serve.
