Aussie-Spiced Beef, Haloumi & Roast Veggie Salad

Name: Aussie-Spiced Beef, Haloumi & Roast Veggie Salad with Creamy Garlic Aioli & Almonds
Total time: 35m
Yield: 2
Ingredients: 1 packet Peeled & Chopped Pumpkin; 250 g Beef Strips; 1 packet Haloumi; 1 packet Garlic Aioli; 1 packet Flaked Almonds; 1 sachet Everything Garnish; 1 sachet Aussie Spice Blend; 1 Brown Onion; 1 Beetroot; 1 packet Spinach & Rocket Mix

with Creamy Garlic Aioli & Almonds

4.0(299)

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Calories

:

782 kcal

Protein

:

58.2g protein

Difficulty

:

Easy

Under 30g carbs

Allergens:

Milk
Eggs
Almond
Sesame
May contain traces of allergens
Brazil nut
Cashew
Hazelnut
Macadamia
Milk
Peanuts
Pecan
Pine nut
Pistachio
Sesame
Soy
Walnut
Almond
Gluten
Wheat

We're very serious about our salads around here and only the tastiest of ingredients get a seat at our table. This roast veggie, haloumi and beef salad is truly the stuff of greatness, especially when you drizzle over the creamy garlic aioli and sprinkle over the flaked almonds. it's got flavour aplenty!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

Peeled & Chopped Pumpkin

250 g

Beef Strips

1 packet

Haloumi

(Contains: Milk;)

1 packet

Garlic Aioli

(Contains: Eggs;)

1 packet

Flaked Almonds

(Contains: Almond, May contain traces of allergens, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut;)

1 sachet

Everything Garnish

(Contains: May contain traces of allergens, Sesame, Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat;)

1 sachet

Aussie Spice Blend

1

Brown Onion

1

Beetroot

1 packet

Spinach & Rocket Mix

Nutritional Values

Calories782 kcal

Energy (kJ)3270 kJ

Fat49.7 g

of which saturates17.7 g

Carbohydrate26 g

of which sugars19.9 g

Dietary Fibre9.5 g

Protein58.2 g

Cholesterol9.6 mg

Sodium1670 mg

Potassium71.3 mg

Calcium1.4 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

1

• Preheat oven to 220°C/200°C fan-forced. • Cut beetroot into 1cm chunks. • Cut brown onion into wedges. • In a medium bowl, place haloumi and cover with water to soak. • Place peeled & chopped pumpkin, beetroot and onion on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat. • Roast until tender, 25-30 minutes. Allow to cool slightly. TIP: Beetroot stays firm when cooked. it's done when you can pierce it with a fork.

2

• While the veggies are cooling, in a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add beef strips, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate.

• Drain haloumi and pat dry. Cut haloumi into 1cm-thick slices. • Return frying pan to medium-high heat with a drizzle of oilive oil. • Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a paper towel-lined plate. TIP: Cooking the meat in batches over high heat helps it stay tender.

3

• To the tray with roast veggies, add spinach and rocket mix, balsamic vinaigrette dressing and everything garnish (see ingredients), tossing to combine. Season with salt and pepper.

4

• In a small bowl, combine garlic sauce and mayonnaise. Season with pepper. • Divide roast veggie salad between bowls. Top with seared beef and haloumi. • Spoon over creamy garlic sauce and sprinkle over flaked almonds to serve. Enjoy!