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.
Butternut - 250g
Radish - 40g
Egyptian Dukkah - 10ml
Sunflower Seeds - 10g
Edamame Beans - 50g
Halloumi Cheese - 80g
Salad Leaves - 20g
Cucumber - 50g
Carrot - 120g
Honey-mustard Dressing - 20ml
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.
Butternut - 500g
Radish - 80g
Egyptian Dukkah - 20ml
Sunflower Seeds - 20g
Edamame Beans - 100g
Halloumi Cheese - 160g
Salad Leaves - 40g
Cucumber - 100g
Carrot - 120g
Honey-mustard Dressing - 40ml
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.
Butternut - 750g
Radish - 120g
Egyptian Dukkah - 30ml
Sunflower Seeds - 30g
Edamame Beans - 150g
Halloumi Cheese - 240g
Salad Leaves - 60g
Cucumber - 150g
Carrot - 240g
Honey-mustard Dressing - 60ml
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.
Butternut - 1kg
Radish - 160g
Egyptian Dukkah - 40ml
Sunflower Seeds - 40g
Edamame Beans - 200g
Halloumi Cheese - 320g
Salad Leaves - 80g
Cucumber - 200g
Carrot - 240g
Honey-mustard Dressing - 80ml
Woolies Products in this dish
