Honey Haloumi & Garlicky Veggie Toss

Name: Honey Haloumi & Garlicky Veggie Toss with Garlic Aioli & Almonds
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 packet haloumi; 1 carrot; 1 zucchini; 1 sweet potato; 1 beetroot; 1 brown onion; 1 sachet garlic & herb seasoning; ½ tablespoon (tbsp) honey; 1 packet mixed salad leaves; drizzle white wine vinegar; 1 packet garlic aioli; 1 packet flaked almonds

with Garlic Aioli & Almonds

4.5(374)

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Calories

659 kcal

Protein

27.3g protein

Preparation Time

30 minutes

Difficulty

Easy

Veggie

Climate Superstar

Allergens:

Milk
Eggs
Almond
Milk
Peanuts
Sesame
Soy
May contain traces of allergens
Brazil nut
Traces of Cashew
Hazelnut
Macadamia
Pine Nut
Pecan
Pistachio
Walnut

We're in our light and bright era so only a salad will do. Serve this vegetarian protein on a bed of garlicky veggies and mixed salad leaves. Drizzle with garlic aioli and sprinkle with almonds for the final 'pièce de réisistance'. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

haloumi

(Contains: Milk;)

carrot

zucchini

sweet potato

beetroot

brown onion

1 sachet

garlic & herb seasoning

1 packet

mixed salad leaves

1 packet

garlic aioli

(Contains: Eggs;)

1 packet

flaked almonds

(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

Not included in your delivery

olive oil

½ tablespoon (tbsp)

honey

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2756 kJ

Calories659 kcal

Fat42 g

of which saturates16 g

Carbohydrate38.9 g

of which sugars28.2 g

Dietary Fibre14.3 g

Protein27.3 g

Sodium1790 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. • To a medium bowl, add haloumi and cover with water to soak. • Thinly slice carrot and zucchini into rounds. • Cut sweet potato and beetroot into small chunks. • Cut brown onion into thick wedges.

• Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and toss to coat. • Roast until tender, 25-30 minutes. Set aside to cool slightly.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork. TIP: If your oven tray is getting crowded, divide the veggies between two trays.

• When the veggies have 5 minutes remaining, drain and 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. • In the last minute of cook time, add the honey, turning haloumi to coat. • To tray with roasted veggies, add mixed salad leaves and a drizzle of white wine vinegar. Gently toss to combine. Season to taste with salt and pepper.