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Seared Halloumi & Honey-Mustard Roasted Parsnips

with Pear & Lettuce Salad

Cooking time

25 minutes

Servings

2/4

Calories

650 /serving

Get to the roots of flavour when you roast parsnips. They become candy-sweet in the oven, a quality that you’ll tease out even more with a honey-mustard drizzle as they finish cooking. Apply those same sweet and sharp flavours to the vinaigrette that you’ll use to dress a salad of lettuce and sliced pear. The final element in this meat-free feast is seared halloumi cheese as a warm and salty counterpoint.

We will send you:

  • 1 Head of lettuce
  • 1 Pear
  • 300g Parsnips
  • 15ml Apple cider vinegar
  • 45ml Honey mustard
  • 125g Halloumi
  • 9g Poppy Star spices (dried vegetables, salt, spices, mustard, sugar, lemon oil, poppy seeds)

Contains: Milk, Mustard, Sulphites, Wheat

You will need:

Medium pan
Peeler
Sheet pan
Olive oil
Oil
Salt & pepper
Parchment paper
Total Fat
42 g
Saturated Fat
13 g
Sodium
1900 mg
Total Carb
55 g
Sugars
24 g
Protein
19 g
Fibre
10 g
Preparation
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Start the parsnips
Preheat the oven to 450°F. Peel and halve the parsnips (or quarter if large). On a lined sheet pan, toss with a drizzle of oil, ⅔ of the spices and S&P. Arrange in a single layer and roast, flipping halfway through, 15 to 18 min., until tender.
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Mise en place
While the parsnips roast, roughly chop the lettuce, discarding the root end. Core and thinly slice the pear; toss with a splash of the vinegar to prevent browning. In a small bowl, make the vinaigrette by combining ½ the honey mustard, the remaining vinegar and 3 tbsp olive oil (double for 4 portions); season with the remaining spices and S&P.
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Sear the halloumi
In a medium pan, heat a drizzle of oil on medium-high. Rinse the halloumi and pat dry with paper towel; cut into ¼ inch slices. Sear, 1 to 2 min. per side, until golden brown. Transfer to a plate.
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Finish the parsnips
While the halloumi sears, combine the remaining honey mustard with ½ tbsp water (double for 4 portions). Switch the oven to broil. Remove the parsnips from the oven and drizzle with the honey mustard mixture. Toss and return to the oven to broil, 2 to 3 min., until browned. Set aside.
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Make the salad
In a large bowl, combine the lettuce, pear and vinaigrette; season with S&P. Toss well.
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Plate your dish
Divide the parsnips and salad between your plates. Top with the halloumi. Bon appétit!