Chargrilled Vegetable Haloumi Stack

By Blackmores

04 Oct 2023

Let the smells of the Mediterranean waft through the kitchen as you prepare these colourful stacks and chunky pesto. Halloumi is a good source of calcium, magnesium and protein, nutrients which all work together to support joint function and mobility. The colourful vegetable base provides a plethora of antioxidants to help reduce inflammation within the body. Our chunky DIY pesto is a healthier alternative to most store-bought varieties, rich in magnesium and vitamin E, an antioxidant found to be effective in the treatment of inflammatory disease such as arthritis and osteoarthritis.

Carrots are a rich source of vitamin C and vitamin A, an anti-inflammatory vitamin required for the development of white blood cells and the maintenance of healthy mucous membranes, a critical component of the immune system. Using all the orange zest adds flavour, dietary fibre and vitamin C. Rolled oats have a low glycemic index (GI) and work alongside the B-group vitamins found in wholemeal flour to support sustained energy levels and help to fight fatigue.

Serves 12
Prep time 15 minutes
Cook time  15 minutes
Vegetarian suitable, Nut Free

Ingredients 

How to make

1. Pre-heat oven to 180°C/160°C fan-forced and line two large baking trays with non-stick paper.

2. In a large mixing bowl, combine the flour, rolled oats, brown sugar, cinnamon and a pinch of salt. Mix well.

3.  In a small jug, add the orange zest, carrot, egg and olive oil. Whisk to combine and then pour into the dry mix. Mix well to combine all ingredients. Place 24 heaped teaspoons of mixture on the trays and place in the refrigerator to firm for 30 minutes. Bake the trays in the oven for 10 minutes, or until golden. Set aside to cool.

4. Meanwhile, prepare the icing. Place the cream cheese, maple syrup and two teaspoons of orange juice in a medium mixing bowl. Using an electric beater, beat until smooth, add a little further orange juice if required. To assemble, spread the icing over the flat side of 12 of the biscuits, sandwich together with the remaining 12.

 

Notes

Want to make it gluten-free? Simply swap the wholemeal flour to gluten-free flour and swap the rolled oats for almond meal.

Leftover cookies can be stored in an airtight container in the refrigerator for up to three days.

We recommend grating the carrots with the smallest size grate on the grater. Finer shredded pieces of carrot work best for this recipe.

 

Nutritional information

Kilojoules 785kJ Protein 5.3 g
Carbohydrates, total
- sugars, total
24.8g
9.6 g
Fat, total
- saturated fat
6.9 g
1.5g
Sodium 75 mg