Double Honey Haloumi & Chermoula Veggie Toss
with Garlic Aioli & Almonds
A little salty and squeaky, with a touch of tang, we're big haloumi fans - especially when it's teamed with Moroccan-spiced roasted veg, which you'll toss with a mix of mild and peppery salad leaves to create a stellar salad.
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Ingredients
2 packet
haloumi
(Contains Milk;)
1
carrot
1
zucchini
1
beetroot
1
red onion
1 sachet
chermoula spice blend
1 bag
mixed salad leaves
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
garlic aioli
(Contains Egg;)
Not included in your delivery
olive oil
½ tbs
honey
drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. To a medium bowl, add haloumi and cover with water to soak. • Thinly slice carrot and zucchini into rounds. • Cut beetroot into small chunks. • Cut red onion into thick wedges.
• Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with chermoula spice blend and toss to coat. • Roast until tender, 25-30 minutes. Set aside to cool slightly.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork. TIP: If your oven tray is getting crowded, divide the veggies between two trays.
• When the veggies have 5 minutes remaining, drain and cut 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. • In last minute of cook time, add honey, turning haloumi to coat. • To tray with roasted veggies, add mixed salad leaves and a drizzle of the white wine vinegar. Gently toss to combine. Season to taste.
TIP: Cook haloumi in batches for best results.
• Divide roast veggie salad between bowls. • Top with haloumi and flaked almonds. • Drizzle over garlic aioli to serve. Enjoy!