Honey Haloumi & Roast Veggie Freekeh
with Dill & Parsley Mayo
We're using the ancient wholegrain from the Middle East, freekeh, as the nutty and soft base to carry all the delicious flavours of roasted veggies and honey-coated haloumi. Bring the bowl together with a creamy herby mayo and crunchy flaked almonds. Dinner's served!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
haloumi
(Contains: Milk;)
2 clove
garlic
½ packet
freekeh
(Contains: Gluten;)
1 sachet
vegetable stock powder
1
tomato
2
carrot
1
capsicum
1 bag
baby spinach leaves
½
lime
1 packet
dill & parsley mayonnaise
(Contains: Eggs;)
1 packet
pepitas
(May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)
1 packet
Greek-style yoghurt
(Contains: Milk;)
Not included in your delivery
1
olive oil
20 g
butter
(Contains: Milk;)
1 tbs
honey
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. In a medium bowl, add haloumi and cover with water to soak. Finely chop garlic. Rinse freekeh (see ingredients). • In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Toast the freekeh, stirring occasionally, until golden, 1-2 minutes. Half-fill the saucepan with water, then add a good pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 30-35 minutes. • Drain and rinse. Return the pan to medium heat with the butter and garlic. Cook until fragrant, 1 minute. Add freekeh and vegetable stock powder and stir to combine.
TIP: The freekeh is cooked when it has softened but still retains some bite.
• While the freekeh is cooking, cut tomato into wedges. Cut carrot into bite-sized chunks. Cut capsicum into small chunks. • Place the veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until tender, 20-25 minutes.
• While the veggies are roasting, roughly chop baby spinach leaves. • Cut lime into wedges. Drain haloumi and pat dry. Cut haloumi into 1cm-thick slices.
• Heat a medium frying pan over medium-high heat with a drizzle of olive oil. • Add haloumi to the pan and cook until golden brown, 1-2 minutes each side. Reduce heat to medium and add the honey. Cook until fragrant, turning the haloumi, 1 minute.
• When the freekeh is cooked, add spinach, roasted veggies and a generous squeeze of lime juice. Toss to combine and season to taste with salt and pepper.
• Divide the roast veggie freekeh between bowls. • Top with the honey haloumi. Drizzle over dill & parsley mayonnaise and Greek-style yoghurt. • Garnish with pepitas to serve. Enjoy!
