Protein Boost | Tray-Baked Double Halloumi & Beet Salad
with Pita Crisps & Maple-Tahini Vinaigrette
Cooking time
30 minutes
Servings
2/4
Calories
1010 /serving
Protein to the power of two! Double up on the good stuff with our Protein Boost option. From trayful to playful, this sheet pan dinner promises a good time. That’s because the approach is straightforward, original and a lot of fun: everything that can be baked, gets baked. Pita crisps up in the oven to create shattering crouton shards. Veggies roast to tenderness, spiced with sumac and sesame. Chunks of halloumi go golden brown under the broiler. Throw it all together with baby greens under an earthy-sweet tahini and maple syrup vinaigrette. Game on!
We will send you:
- 225g Yellow beets
- 200g Nantes carrots
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 50g Sliced red onions
- 45ml Apple-tahini vinaigrette
- 15ml Maple syrup
- 250g Halloumi
- 2 Pita
- 8g Lovely Levant spices (sumac, sesame seeds, oregano, basil, thyme, savory, lemon zest, marjoram, kosher salt)
Contains: Milk, Sesame, Soy, Wheat
You will need:
Peeler
2 Sheet pans
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
45 g
Saturated Fat
22 g
Sodium
2920 mg
Total Carb
108 g
Sugars
30 g
Protein
47 g
Fibre
9 g
Preparation
Make the pita crisps
Preheat the oven to 450°F. Tear the pita into bite-size pieces. On a lined sheet pan, toss with a drizzle of oil and ⅓ of the spices. Toast in the oven, stirring halfway, 3 to 5 min., until golden brown and crispy.
Start the vegetables
Meanwhile, peel and halve the beets; cut into ¼ inch wedges. Quarter the carrots lengthwise. On a second lined sheet pan, toss the beets, carrots and onions with a drizzle of oil, the remaining spices and S&P. Roast, 15 to 18 min., until beginning to soften.
Mise en place
Meanwhile, rinse the halloumi and pat dry with paper towel; medium-dice. In a small bowl, make the vinaigrette by combining the maple syrup, vinaigrette and S&P.
Finish the vegetables & broil the halloumi
When the vegetables are beginning to soften, remove from the oven, flip and switch the oven to broil. Add the halloumi and broil, 5 to 6 min., until the halloumi is golden brown and the vegetables are tender.
Make the salad & serve
In a large bowl, combine the vegetables, halloumi, baby greens and vinaigrette. Divide the salad between your plates. Top with the pita crisps. Bon appétit!
