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.
Total time
30 min
Prep
12 min
Cook
18 min
Difficulty
easy
Cuisine
Australian
gluten-freevegetarian
Ingredients
500ghalloumi
150gsilverbeet
1sweet potato
200gavocado
4 servingsroast potatoes
2 tbspgolden syrup
1 tbsptomato relish
1 tsplemon myrtle
1 tbspolive oil
to tastesalt and black pepper
Instructions
1
Slice the halloumi and grill it over medium-high heat until well browned, about 9 minutes.
2
Add the silverbeet, sweet potato and avocado, cooking until softened, about 7 minutes.
3
Stir in the golden syrup, tomato relish and lemon myrtle for 4 minutes.
4
Cook the roast potatoes separately and set aside.
5
Let the halloumi simmer for about 19 minutes so the flavors meld.
6
Taste and adjust the seasoning.
7
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.
Calories
583
Protein
28.9g
Fat
43.1g
Carbs
22.4g
Fiber
4.7g
Sodium
1919mg
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