Double Honey-Glazed Haloumi & Roast Veggie Salad

Name: Double Honey-Glazed Haloumi & Roast Veggie Salad with Garlic Aioli & Roasted Hazelnuts
Total time: 30 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 2 potato; 1 portion cauliflower; 1 carrot; 1 Brown Onion; 1 sachet Aussie Spice Blend; 2 packet haloumi/grill cheese; 1 tsp honey; 1 bag baby spinach leaves; 1 packet garlic aioli; 1 packet roasted hazelnuts

with Garlic Aioli & Roasted Hazelnuts

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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.

Unfortunately, this week's almonds were in short supply, so we've replaced them with hazelnuts. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!

Tags:

Veggie

Allergens:

Milk

•Eggs

•Soy

•Tree Nuts

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

Brown Onion

1 sachet

Aussie Spice Blend

2 packet

haloumi/grill cheese

(Contains: Milk; )

1 bag

baby spinach leaves

1 packet

garlic aioli

(Contains: Eggs, Soy; )

1 packet

roasted hazelnuts

(Contains: Tree Nuts; )

Not included in your delivery

olive oil

1 tsp

honey

Nutrition Values

Energy (kJ)4100 kJ

Fat61.3 g

of which saturates28.6 g

Carbohydrate54.6 g

of which sugars26.4 g

Protein54.1 g

Sodium2240 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

•Large Frying 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 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.

• 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 in batches until golden brown, 1-2 minutes each side. • Remove the pan from heat, return all haloumi and add the honey, turning haloumi to coat.

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

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