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Honey Haloumi & Garlic Cauliflower Toss with Almonds & Dill-Parsley Mayo

Balance your weekly menu with our wholesome, veggie-filled meat-free marvels. Sweet honey comes together in a glaze for squeaky haloumi that really takes it the next level. Along with a medley of colourful veggies, this is the one to watch. Unfortunately, this week's pumpkin was in short supply, so we've replaced it with cauliflower. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!

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Veggie Quick Prep eat-less-meat
Prep: 35 mins
Cook: 35 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 1 olive oil
  • 1 brown onion
  • 2 potatoes
  • 1 beetroot
  • 1 bag cauliflower
  • 1 sachet garlic & herb seasoning
  • 1 packet flaked almonds
  • 1 packet haloumi/grill cheese
  • 1 tsp honey
  • 1 bag baby spinach leaves
  • 1 balsamic vinegar
  • 1 packet dill & parsley mayonnaise
  • 1 olive oil
  • 1 brown onion
  • 4 potatoes
  • 2 beetroots
  • 1 bag cauliflower
  • 1 sachet garlic & herb seasoning
  • 2 packets flaked almonds
  • 2 packets haloumi/grill cheese
  • 2 tsp honey
  • 1 bag baby spinach leaves
  • 1 balsamic vinegar
  • 1 packet dill & parsley mayonnaise

Instructions

  1. • Preheat oven to 240°C/220°C fan-forced.
    • Slice onion into wedges. Cut potato into bite-sized chunks. Cut beetroot
    into small chunks. Cut cauliflower into small florets.
    • Place onion, potato, beetroot and cauliflower on a lined oven tray.
    Sprinkle over garlic & herb seasoning, drizzle with olive oil and season with salt. Toss to coat, spread out evenly, then roast until tender,
    20-25 minutes.
    • In the last 5 minutes, add flaked almonds to one side of the tray and roast until golden.
    TIP: If your oven tray is crowded, divide between two trays.
  2. • While the veggies are roasting, cut haloumi into 1cm-thick slices.
  3. • When the veggies have 5 minutes remaining, heat a large frying over medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side.
    • Add the honey and cook until fragrant and sticky, 1 minute. Remove pan from heat.
  4. • When veggies are done, add baby spinach leaves and a drizzle of balsamic vinegar and olive oil to the tray. Season and toss to coat.
    • Divide roasted veggie toss between bowls. Top with honey haloumi.
    • Dollop over dill & parsley mayonnaise. Sprinkle over toasted almonds to serve. Enjoy!