Double Honey Haloumi & Roast Veggie Salad

Name: Double Honey Haloumi & Roast Veggie Salad with Garlic Aioli & Flaked Almonds
Total time: 30 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 2 potato; 1 portion cauliflower; 1 carrot; ½ Onion; 1 packet flaked almonds; 2 packet Mediterranean Haloumi; 1 tsp honey; 1 packet Baby Leaves; 1 packet garlic aioli; 1 sachet Aussie Spice Blend; 10 g butter

with Garlic Aioli & Flaked Almonds

Get up to $175 off

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 toasted almonds to finish it off.

Tags:

Veggie

•Available until May

•Bestseller

Allergens:

Almond

•Egg

•Soja

•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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

1 portion

cauliflower

carrot

Onion

1 packet

flaked almonds

2 packet

Mediterranean Haloumi

1 packet

Baby Leaves

1 packet

garlic aioli

1 sachet

Aussie Spice Blend

Not included in your delivery

olive oil

1 tsp

honey

10 g

butter

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 Tray

•Baking Paper

•Large Non-Stick Pan

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.

• 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. Set aside.

• When the veggies have 5 minutes cook time remaining, cut Mediterranean haloumi into 1cm-thick slices. • Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, pat Mediterranean haloumi dry with paper towel and cook until golden brown, in batches, 1-2 minutes each side. • Remove the pan from heat, then add the honey and butter, toss Mediterranean haloumi 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-glazed Mediterranean haloumi. • Dollop over garlic aioli and sprinkle with toasted almonds to serve. Enjoy!