Aussie-Spiced Beef, Haloumi & Roast Veggie Salad
with Creamy Garlic Aioli & Almonds
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!
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
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 be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 sachet
Everything Garnish
(Contains: Sesame; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Almond, Gluten, Wheat.)
1 sachet
Aussie Spice Blend
1
Brown Onion
1
Beetroot
1 packet
Spinach & Rocket Mix
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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!
