Honey-Glazed Haloumi
with Roast Veggie Toss, Almonds & Garlic Yoghurt- Milk
- Almond
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Soy
- Brazil nut
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Walnut
- Cashew
- Pecan
Here’s a hearty vegetarian meal that brings inspiration from across the globe to your plate. Flavourful haloumi meets roasted vegetables tossed with Mumbai-style spices, and there’s a tangy yoghurt dressing and toasted almonds to finish it off. *This recipe is under 650kcal per serving.*
Ingredients
2
potato
1
carrot
1
beetroot
1 sachet
garlic & herb seasoning
1 packet
haloumi
(Contains: Milk;)
2 clove
garlic
1 bag
baby spinach leaves
1 packet
roasted almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan.)
1 packet
Greek-style yoghurt
(Contains: Milk;)
Not included in your delivery
olive oil
1 tbs
honey
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. • Cut beetroot into small chunks.
• Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with pepper. Toss to coat, then roast until tender, 20-25 minutes. • Meanwhile, cut haloumi into 1cm-thick slices. Place in a medium bowl and cover with water.
TIP: If your oven tray is crowded, divide veggies between two trays. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• Meanwhile, finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook garlic, stirring, until fragrant, 1 minute. Transfer to a small heatproof bowl, then stir in the Greek-style yoghurt. Season to taste. Set aside.
• When veggies have 5 minutes remaining, drain haloumi and pat dry. Return frying pan to medium-high heat with a drizzle of olive oil. • Cook haloumi until golden brown, 1-2 minutes each side. • Reduce heat to medium. Add the honey, turning to coat, until fragrant, 1-2 minutes.
• To the tray with the roasted veggies, add baby spinach leaves and a drizzle of white wine vinegar. • Gently toss to combine. Season to taste.
• Roughly chop roasted almonds. • Divide roast veggie toss between plates. Top with honey-glazed haloumi. Sprinkle with almonds. • Serve with a dollop of garlic yoghurt. Enjoy!
