Double Herby Halloumi & Roast Veggie Salad

Name: Double Herby Halloumi & Roast Veggie Salad with Garlic Aioli & Flaked Almonds
Total time: 30 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; honey; 2 Potato; 1 Cauliflower; 1 Carrot; 1 Red Onion; 1 Classic Roast Seasoning; 1 Flaked Almonds; 2 Halloumi; 1 baby leaves; 1 Garlic Aioli; 1 Thyme

with Garlic Aioli & Flaked Almonds

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Here’s a hearty vegetarian meal that brings inspiration from across the globe to your plate. Flavourful Mediterranean halloumi meets roasted vegetables tossed with mild spices, and there’s a tangy aioli and toasted almonds to finish it off.

Allergens:

Almond

•Milk

•Eggs

•Soy

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

Total30 minutes

Cooking Time20 minutes

Ingredients

Serving amount

Potato

Cauliflower

Carrot

Red Onion

Classic Roast Seasoning

Flaked Almonds

(Contains: Almond; )

Halloumi

(Contains: Milk; )

baby leaves

Garlic Aioli

(Contains: Eggs, Soy; )

Thyme

Not included in your delivery

olive oil

honey

Nutrition Values

Energy (kJ)4658 kJ

Calories1113 kcal

Fat74.6 g

of which saturates41.2 g

Carbohydrate56.1 g

of which sugars40.4 g

Dietary Fibre10.8 g

Protein58.5 g

Sodium3050 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. • Cut potato into bite-sized chunks. Cut cauliflower into small florets. Cut carrot into thick rounds. Slice onion (see ingredients) into wedges. Pick thyme leaves (see ingredients).

• Divide potato, cauliflower, carrot, onion and Aussie spice blend between two lined oven trays. • Drizzle with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.

• Heat a large frying pan over medium-high heat. • Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.

• When the veggies have 5 minutes cook time remaining, cut haloumi into 1cm-thick slices. • Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, pat haloumi dry with paper towel and cook until golden brown, 1-2 minutes each side. • Remove the pan from heat, then add the honey, and thyme, turning haloumi to coat. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • When the veggies have 5 minutes cook time remaining, cut halloumi into 1cm-thick slices. • Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, pat halloumi dry with paper towel and cook until golden brown, 1-2 minutes each side (cook in batches if your pan is getting crowded). • Return all halloumi to pan, then remove from heat. Add the honey and turn halloumi to coat.

• When the veggies are done, add baby leaves to the tray and gently toss to combine.

• Divide roast veggie salad between plates. Top with honey-thyme haloumi. • Dollop over garlic aioli and sprinkle with toasted almonds to serve. Enjoy!