Haloumi & Chermoula Roast Veggie Salad
with Garlic Aioli & Almonds- Milk
- Almond
- Eggs
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Traces of Tree Nuts
A little salty and squeaky, with a touch of tang, we're big haloumi fans - especially when it's teamed with Moroccan-spiced roasted veg, which you'll toss with a mix of mild and peppery salad leaves to create a stellar salad. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Ingredients
1
carrot
1
zucchini
1
beetroot
1
red onion
1 sachet
chermoula spice blend
(May be present: Soy.)
1 packet
haloumi
(Contains: Milk;)
1 bag
mixed salad leaves
1 packet
slivered almonds
(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Tree Nuts.)
1 packet
garlic aioli
(Contains: Eggs;)
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Thickly slice carrot and zucchini into rounds. • Cut beetroot into small chunks. • Cut red onion into thick wedges.
• Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with chermoula spice blend and toss to coat. • Spread veggies out evenly, then roast until tender, 25-30 minutes. Set aside to slightly cool.
TIP: If your oven tray is getting crowded, divide the veggies between two trays.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• When the veggies have 5 minutes remaining, cut haloumi into 1cm-thick slices. • 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. • Meanwhile, to the slightly cooled roasted veggie tray, add mixed salad leaves and a drizzle of white wine vinegar. Gently toss to combine. Season to taste.
• Divide roast veggie salad between bowls. Top with haloumi and slivered almonds. • Serve with garlic aioli. Enjoy!
