Lemon Halloumi with Cauliflower Purée and Caramelised Parsnips

Lemon Halloumi with Cauliflower Purée and Caramelised Parsnips

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, June 3, 2018.
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Ingredients

Parsnips

  • 2 parsnips
  • 1 carrot
  • 2 baby leeks
  • 2 tsp olive oil
  • 2 tsp honey
  • Juice of ½ lemon

Halloumi

  • 1 block halloumi cheese
  • Zest of 1 lemon
  • 1 tsp cornflour

To Serve

  • 200g cauliflower purée

Salad

  • ½ bag rocket
  • Juice of ½ lemon
  • 2 tsp mayonnaise

Steps

  1. Preheat oven to 230°C. Line an oven tray with baking paper. Cut parsnips and carrot into 1 x 5cm batons and slice leeks into 4cm lengths. Add to a bowl, along with olive oil, honey and lemon juice. Season well and toss to coat. Transfer to prepared tray and roast for about 20 minutes, until golden and tender.
  2. Slice halloumi 0.5cm thick and gently toss in a shallow bowl with lemon zest and cornflour. Season with pepper and set aside.
  3. When parsnips have 5 minutes cook time remaining, place cauliflower purée in a small pot on low heat and cook for 2-3 minutes, until warmed through.
  4. Heat a drizzle of oil in a large fry-pan on mediumhigh heat and cook halloumi for about 1 minute each side, until golden.
  5. Toss salad ingredients together in a large bowl and season to taste.
  6. To serve, spread cauliflower purée on plates and top with parsnips, halloumi and a handful of salad.

Nutritional Information

Energy 1974 kj
472 kcal
Protein 16.2g
Carbohydrate 77.7g