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Weeknight Halloumi Bites with Roast Potatoes
A weeknight Australian halloumi dish with beetroot, pumpkin and avocado, finished with bush tomato, vegemite glaze and tomato relish, served over roast potatoes.
Ingredients
Instructions
Slice the halloumi and sear it over medium-high heat until well browned, about 4 minutes.
Add the beetroot and pumpkin, cooking until softened, about 3 minutes.
Stir in the bush tomato, vegemite glaze, tomato relish and lemon myrtle for 2 minutes.
Roast the potatoes separately until golden.
Let the halloumi simmer for about 18 minutes so the flavors meld.
Fold in the avocado just before serving.
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.
