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.
Total time
51 min
Prep
21 min
Cook
30 min
Difficulty
easy
Cuisine
Australian
comfortgluten-freevegetarian
Ingredients
1.5 lbhalloumi
200gbeetroot
150gpumpkin
1avocado
300groast potatoes
1/4 cupbush tomato
2 tspvegemite glaze
2 tbsptomato relish
2 tsplemon myrtle
3 tbspolive oil
to tastesalt and black pepper
Instructions
1
Slice the halloumi and sear it over medium-high heat until well browned, about 4 minutes.
2
Add the beetroot and pumpkin, cooking until softened, about 3 minutes.
3
Stir in the bush tomato, vegemite glaze, tomato relish and lemon myrtle for 2 minutes.
4
Roast the potatoes separately until golden.
5
Let the halloumi simmer for about 18 minutes so the flavors meld.
6
Fold in the avocado just before serving.
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
846
Protein
41.2g
Fat
61.7g
Carbs
35.3g
Fiber
8g
Sodium
2704mg
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