Excited to try some Egyptian flavours today, Chef? You will be as your palate unwraps the intricate flavours of dukkah-spiced butternut & radish, oven roasted until golden. Crowned with crispy halloumi and sided with a honey & mustard-coated greens & carrot salad. Sprinkled with toasted sunflower seeds for crunch.
Vegetarian Dukkah Butternut & Halloumi
Vegetarian Dukkah Butternut & Halloumi
with a fresh salad & honey-mustard dressing
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Butternut
- Carrot
- Cucumber
- Edamame Beans
- Egyptian Dukkah
- Halloumi Cheese
- Honey-Mustard Dressing
- Radish
- Salad Leaves
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Salt & Pepper
- Paper Towel
DUKKAH VEGGIES
Boil the kettle. Preheat the oven to 200°C. Spread the Butternut pieces and the quartered radish on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In the final 5 minutes, add the dukkah.
TOASTED SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
PLUMP BEANS
Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
GOLDEN HALLOUMI
Return the pan to medium heat with a drizzle of oil. When hot, fry the halloumi until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel.
HONEY-MUSTARD SALAD
To a bowl, add the shredded leaves, the Cucumber half-moons, the carrot matchstick, the plumped beans, the honey-mustard dressing, and seasoning.
SET THE TABLE
Plate up the roasted veg, side with the dressed salad, top with the golden halloumi, and scatter over the toasted seeds.
DUKKAH VEGGIES
Boil the kettle. Preheat the oven to 200°C. Spread the Butternut pieces and the quartered radish on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In the final 5 minutes, add the dukkah.
TOASTED SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
PLUMP BEANS
Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
GOLDEN HALLOUMI
Return the pan to medium heat with a drizzle of oil. When hot, fry the halloumi until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel.
HONEY-MUSTARD SALAD
To a bowl, add the shredded leaves, the Cucumber half-moons, the carrot matchstick, the plumped beans, the honey-mustard dressing, and seasoning.
SET THE TABLE
Plate up the roasted veg, side with the dressed salad, top with the golden halloumi, and scatter over the toasted seeds.
DUKKAH VEGGIES
Boil the kettle. Preheat the oven to 200°C. Spread the Butternut pieces and the quartered radish on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). In the final 5 minutes, add the dukkah.
TOASTED SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
PLUMP BEANS
Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
GOLDEN HALLOUMI
Return the pan to medium heat with a drizzle of oil. When hot, fry the halloumi until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel.
HONEY-MUSTARD SALAD
To a bowl, add the shredded leaves, the Cucumber half-moons, the carrot matchstick, the plumped beans, the honey-mustard dressing, and seasoning.
SET THE TABLE
Plate up the roasted veg, side with the dressed salad, top with the golden halloumi, and scatter over the toasted seeds.
DUKKAH VEGGIES
Boil the kettle. Preheat the oven to 200°C. Spread the Butternut pieces and the quartered radish on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). In the final 5 minutes, add the dukkah.
TOASTED SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
PLUMP BEANS
Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
GOLDEN HALLOUMI
Return the pan to medium heat with a drizzle of oil. When hot, fry the halloumi until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel.
HONEY-MUSTARD SALAD
To a bowl, add the shredded leaves, the Cucumber half-moons, the carrot matchstick, the plumped beans, the honey-mustard dressing, and seasoning.
SET THE TABLE
Plate up the roasted veg, side with the dressed salad, top with the golden halloumi, and scatter over the toasted seeds.
Frequently Asked Questions
What is the preparation time for Vegetarian Dukkah Butternut & Halloumi?
The preparation time for Vegetarian Dukkah Butternut & Halloumi with a fresh salad & honey-mustard dressing is between 25 and 40 minutes.
What is the total time required to make Vegetarian Dukkah Butternut & Halloumi with a fresh salad & honey-mustard dressing?
The total time required to make Vegetarian Dukkah Butternut & Halloumi with a fresh salad & honey-mustard dressing is between 40 and 55 minutes.
How many servings does Vegetarian Dukkah Butternut & Halloumi provide?
4 servings
What are the main ingredients in Vegetarian Dukkah Butternut & Halloumi?
Butternut, Carrot, Cucumber, Edamame Beans, Egyptian Dukkah, Halloumi Cheese, Honey-Mustard Dressing, Radish, Salad Leaves, Sunflower Seeds
What is the nutritional information of Vegetarian Dukkah Butternut & Halloumi?
Calories: 716, Carbs: 59 grams, Fat: grams, Protein: 33.8 grams, Sugar: 21.5 grams, Salt: 817 grams
How do I prepare Vegetarian Dukkah Butternut & Halloumi?
DUKKAH VEGGIES: Boil the kettle. Preheat the oven to 200°C. Spread the butternut pieces and the quartered radish on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In the final 5 minutes, add the dukkah. TOASTED SEEDS: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. PLUMP BEANS: Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside. GOLDEN HALLOUMI: Return the pan to medium heat with a drizzle of oil. When hot, fry the halloumi until crispy and golden, 1-2 minutes per side. Remove from the pan and drain on paper towel. HONEY-MUSTARD SALAD: To a bowl, add the shredded leaves, the cucumber half-moons, the carrot matchstick, the plumped beans, the honey-mustard dressing, and seasoning. SET THE TABLE: Plate up the roasted veg, side with the dressed salad, top with the golden halloumi, and scatter over the toasted seeds.
What should be prepared from my kitchen to make Vegetarian Dukkah Butternut & Halloumi?
Butternut, Carrot, Cucumber, Edamame Beans, Egyptian Dukkah, Halloumi Cheese, Honey-Mustard Dressing, Radish, Salad Leaves, Sunflower Seeds
How many calories does Vegetarian Dukkah Butternut & Halloumi have?
716 calories
How much fat content does Vegetarian Dukkah Butternut & Halloumi have?
grams
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