[Rainbow Plate] Seared Haloumi & Corn Cob
with Wedges, Veggie Sticks & Tomato Relish
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
1
Corn
1 packet
Green Beans
1
Carrot
2
Potato
1 packet
Tomato Relish
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. In a medium bowl, place haloumi and cover with water to soak. • Cut potato into wedges. • Place on lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. Little cooks: Help with sprinkling over the salt and tossing the wedges.
• Meanwhile, cut corn cobs in half. Place on a second lined oven tray. • Drizzle with olive oil and season with salt and toss to coat. • Roast until tender and slightly charred, 15-20 minutes. Little cooks: Help with sprinkling over the salt and tossing the corn.
• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • 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.
• While haloumi is cooking, trim green beans. • Thinly slice carrot into sticks. Little cooks: Help wash the veggies!
• Add green beans, carrot and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave veggies on high until just tender, 2-4 minutes. • Drain veggies, then return to the bowl and cover to keep warm.
• Divide wedges, corn cob, seared haloumi and veggie sticks between plates. • Serve with tomato relish. Enjoy! Little cooks: Add the finishing touch by drizzling over the tomato relish!
