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Double Honey-Glazed Haloumi & Roast Veggie Salad
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Double Honey-Glazed Haloumi & Roast Veggie Salad

Double Honey-Glazed Haloumi & Roast Veggie Salad

with Garlic Aioli & Flaked Almonds

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

We’ve replaced the cauliflower in this recipe with beetroot due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:
Veggie
Allergens:
Milk
Almond
Egg
Soy

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

Total Time30 minutes
DifficultyEasy

Ingredients

Serving amount

2

potato

1

beetroot

1

carrot

½

Onion

2 packet

haloumi/grill cheese

(Contains Milk; )

1 sachet

Aussie Spice Blend

1 packet

flaked almonds

(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )

1 bag

baby spinach leaves

1 packet

garlic aioli

(Contains Egg, Soy; )

Not included in your delivery

olive oil

1 tsp

honey

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Nutrition Values

Energy (kJ)4121 kJ
Fat63.4 g
of which saturates34.5 g
Carbohydrate52.4 g
of which sugars29 g
Protein54 g
Sodium2765 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.

Utensils

Baking Paper
Baking Tray
Large Frying Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. Cut beetroot into small chunks. Cut carrot into thick rounds. Slice onion (see ingredients) into wedges.

2
2

• Divide potato, beetroot, 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.

3
3

• When the veggies have 5 minutes cook time remaining, cut haloumi into 1cm-thick slices.

4
4

• 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 (cook in batches for best result). • Return all haloumi to pan, then remove from heat. Add the honey and turn haloumi to coat.

5
5

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

6
6

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