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Backyard Halloumi Bake
A backyard Australian halloumi bake with silverbeet, sweet potato and avocado, finished with golden syrup, tomato relish and lemon myrtle, served over roast potatoes.
Ingredients
Instructions
Slice the halloumi and grill it over medium-high heat until well browned, about 9 minutes.
Add the silverbeet, sweet potato and avocado, cooking until softened, about 7 minutes.
Stir in the golden syrup, tomato relish and lemon myrtle for 4 minutes.
Cook the roast potatoes separately and set aside.
Let the halloumi simmer for about 19 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the roast potatoes, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
