Cherry-Glazed Haloumi & Spiced Roast Veggies

Name: Cherry-Glazed Haloumi & Spiced Roast Veggies with Pineapple Upside-Down Cake
Total time: 35 min
Yield: 2
Cuisine: American
Ingredients: 2 Garlic; 1 Tomato; 1 packet Cherry Sauce; 2 Kumara; 1 packet Halloumi; 1 packet Mixed Salad Leaves; 1 Carrot; 1 sachet All-American Spice Blend

with Pineapple Upside-Down Cake

Get up to $175 off

Tags:

High Protein

•Dietitian Approved

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total35 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

Tomato

1 packet

Cherry Sauce

(May be present: Almond, Cashew, Eggs, Fish, Gluten, Milk, Sesame, Soy, Wheat. )

Kumara

1 packet

Halloumi

(Contains: Milk; )

1 packet

Mixed Salad Leaves

Carrot

1 sachet

All-American Spice Blend

Nutrition Values

Calories518 kcal

Energy (kJ)2170 kJ

Fat27 g

of which saturates18 g

Carbohydrate41.9 g

of which sugars26.7 g

Dietary Fibre4.2 g

Protein25.1 g

Sodium1530 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Peel orange kumara. Cut kumara and carrot into bite-size chunks. • Place veggies on a lined oven tray. Sprinkle over All-American spice blend, season with salt and drizzle with olive oil. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. • Meanwhile, roughly chop tomato. Finely chop garlic. • In a small bowl, combine cherry sauce, balsamic vinegar, the brown sugar, garlic and a splash of water. • In a medium bowl, place haloumi and cover with water to soak.

• When the fries have 10 minutes cook time remaining, drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. Season with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a plate to rest.

• While the haloumi is resting, return the frying pan to medium-high heat. Cook cherry glaze mixture until slightly reduced, 1-2 minutes. Remove from heat. Set aside. • In a medium bowl, add mixed salad leaves, tomato and a drizzle of vinegar and olive oil. Season and toss to combine.

• Divide spiced veggie chunks, tomato salad and haloumi between plates. • Spoon cherry glaze over steak to serve. Enjoy!