Paprika Haloumi & Apple Sauce
with Veggie Spinach Toss
- Milk
- Almond
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
A rustic favourite reimagined! Juicy haloumi rubbed with fragrant paprika, served alongside a golden apple sauce and a medley of roasted seasonal veggies. This is a down-to-earth dish with a touch of warmth and sweetness. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1 packet
Roast Veggie Mix
1 sachet
Paprika Spice Blend
1 packet
Haloumi
(Contains: Milk)
1 packet
Apple Sauce
1
Beetroot
1 packet
Baby Spinach Leaves
1 packet
Flaked Almonds
(Contains: Almond May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. In a medium bowl, place haloumi and cover with water to soak. • Cut beetroot into 1cm chunks. • Divide roast veg mix and beetroot between two lined oven trays. Drizzle with olive oil, season with salt 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.
• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • In a medium bowl, combine paprika spice blend and a drizzle of olive oil. Add haloumi, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook haloumi until golden brown, 1-2 minutes each side. • Transfer to a plate, cover and rest for 5 minutes.
• In a large bowl, combine roasted veggies with baby spinach leaves. Toss to combine and season to taste. • Divide seared haloumi and autumnal veggie spinach toss between plates. Top haloumi with apple sauce and sprinkle flaked almonds over veggies to serve. Enjoy!
