Honey Haloumi & Crouton Veggie Salad
with Almonds & Dijon Aioli Dressing- Milk
- Eggs
- Gluten
- Soy
- Wheat
- Almond
- May contain traces of allergens
- Eggs
- Milk
- Sesame
- Lupin
- Almond
- Hazelnut
- Peanuts
- Soy
- Brazil nut
- Traces of Cashew
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
A feast for the eyes and the tastebuds, this colourful confetti of roasted veggies is sure to put you in a good mood... especially when topped with juicy, honey-coated haloumi. Tie the components together with crunchy almonds to serve!
Ingredients
1
red onion
1 bag
Carrot & Zucchini Mix
1 packet
haloumi
(Contains: Milk;)
1 packet
garlic aioli
(Contains: Eggs;)
1
Bake-At-Home Ciabatta
(Contains: Gluten, Soy, Wheat; May be present: Eggs, Milk, Sesame, Lupin, Almond, Hazelnut.)
1
cucumber
1 bag
baby spinach leaves
1 packet
flaked almonds
(Contains: Almond; May be present: Milk, Sesame, Hazelnut, Peanuts, Soy, Brazil nut, Cashew, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 packet
Dijon mustard
Not included in your delivery
1
olive oil
1 drizzle
balsamic vinegar
½ tbs
honey
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C. • Cut red onion into wedges. • Add onion and carrot & zucchini mix to a lined oven tray and drizzle with olive oil. Season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes.
• While veggies are cooking, cut haloumi into 1cm thick slices. • In a medium bowl, add haloumi and cover with water to soak. • In a large bowl, combine garlic aioli, Dijon mustard, the balsamic vinegar and a drizzle of olive oil. Season to taste. • Cut or tear bake-at-home ciabatta into bite-sized chunks. • Place on a second lined oven tray, drizzle with olive oil and season with salt and pepper. • Toss to coat and bake until golden, 5-7 minutes.
• 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. Add the honey, turning to coat, until fragrant, 1-2 minutes. • Meanwhile, slice cucumber.
• Add baby spinach leaves, cucumber, roasted veggies and croutons to the dressing bowl and toss to combine. Season to taste. • Divide the crouton veggie salad between plates and top with the honey haloumi and flaked almonds to serve. Enjoy!
