Fam-Fave Haloumi & Juicy Corn Cob
with Wedges, Veggie Sticks & Tomato Relish- Milk
Turn mealtime into a colourful adventure! Kids can dive into their own beef sanga plate and enjoy some veggie sticks, wedges and corn on the cob to tie it all together. It’s fun, hands-on and packed with veggie power! This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1 packet
Haloumi
(Contains: Milk;)
1
Corn
1 packet
Green Beans
1
Carrot
2
Potato
1 packet
Tomato Relish
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 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 sausages are 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!
