Moroccan Haloumi & Roast Veggie Toss
with Fetta & Garlic Sauce- Sesame
- Eggs
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
Ingredients
1 sachet
Paprika Spice Blend
(May be present: Wheat, Gluten, Soy.)
1 packet
Peeled & Chopped Pumpkin
1 packet
Baby Spinach Leaves
330 g
Chicken Tenderloins
1 packet
Garlic Sauce
(Contains: Sesame, Eggs, Milk;)
2
Sweet Potato
1
Beetroot
1 packet
Fetta Cubes
(Contains: Milk;)
Cooking Steps
Custom Recipe: If you've swapped to haloumi, cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water.
• Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
Custom Recipe: Drain haloumi and pat dry. Combine haloumi with spice blend as above.
Custom Recipe: 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.
• To tray with roasted veggies, add baby spinach leaves and a drizzle of the vinegar. • Season to taste. Toss to coat.
• Divide roast veggie toss between bowls. • Crumble fetta cubes over the veggies, then top with paprika chicken. • Serve with garlic sauce. Enjoy!
Little cooks: Add the finishing touch by drizzling over the garlic sauce and crumbling over the fetta! Enjoy!
