Honey Glazed Haloumi & Roast Veggie Toss
with Roasted Almonds & Greek-Style 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 herby garlic seasoning, and there’s a tangy yoghurt dressing and toasted almonds to finish it off. *This recipe is under 650kcal per serving.*
Ingredients
1 packet
haloumi
(Contains: Milk;)
2
sweet potato
1
carrot
1
beetroot
2 clove
garlic
½
lemon
1 sachet
garlic & herb seasoning
pinch
chilli flakes
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
2 tbs
water (for the glaze)
1 tbs
honey
drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Meanwhile, cut haloumi into 1cm-thick slices. Place haloumi in a medium bowl and cover with water. • Cut sweet potato, carrot and beetroot into bite-sized chunks. • Finely chop garlic. • Zest lemon and cut into wedges.
• 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.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• When veggies have 5 minutes remaining, drain haloumi and pat dry. 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.
• Reduce heat to medium. In the last minute of cook time, add garlic, the water, the honey, a pinch of lemon zest and chilli flakes (if using!) and turn haloumi to coat, until fragrant, 1-2 minutes.
• To the tray with the roasted veggies, add baby spinach leaves, a squeeze of lemon juice and a drizzle of the white wine vinegar. • Gently toss to combine. Season to taste.
• Roughly chop roasted almonds. • Divide roast veggie toss between plates. Top with sweet and sticky haloumi. • Sprinkle with almonds. Serve with a dollop of Greek-style yoghurt and any remaining lemon wedges. Enjoy!
