Double Honey Haloumi & Creamy Roast Veggie Salad
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Double Honey Haloumi & Creamy Roast Veggie Salad

Double Honey Haloumi & Creamy Roast Veggie Salad

with Roasted Almonds

A little salty and squeaky, with a touch of tang, we're big haloumi fans - especially when it's teamed with sweet roasted veggies. Dress the salad with creamy pesto dressing and top with crunchy hazelnuts for the best balance of flavours and textures. Don't forget the mint garnish, it really makes everything sing!

Tags:
Veggie
Quick Prep
Over 30g protein
Allergens:
Milk
Soy
Almond

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
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

carrot

2

potatoes

1

white turnip

1

leek

2 packet

haloumi/grill cheese

(Contains Milk; )

1 bag

Mixed Salad Leaves

1 packet

creamy pesto dressing

(Contains Soy; )

1 bag

parsley

1 packet

roasted almonds

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

1 sachet

Aussie Spice Blend

Not included in your delivery

olive oil

1 tsp

honey

1 drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)4271 kJ
Fat65.3 g
of which saturates34.6 g
Carbohydrate51.9 g
of which sugars24 g
Protein55.8 g
Sodium2731 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

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot into thick rounds. Cut potato and white turnip into bite-sized chunks. Thickly slice leek. • Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle with Aussie spice blend and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. Set aside to cool slightly.

TIP: If your oven tray is crowded, divide between two trays!

2
2

• When the veggies have 5 minutes cook time remaining, cut haloumi into 1cm-thick slices. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi in batches, until golden brown, 1-2 minutes each side. Return all haloumi to the pan. • Remove pan from heat, then add the honey, turning haloumi to coat.

3
3

• Meanwhile, combine mixed salad leaves, roasted veggies, creamy pesto dressing and a drizzle of white wine vinegar in a large bowl. Toss to combine. Season with salt and pepper.

4
4

• Roughly chop parsley. • Crush roasted almonds in a mortar and pestle, or in their sachet using a rolling pin until resembling fine crumbs. • Divide creamy roast veggie salad between bowls. Top with honey haloumi, parsley and roasted almonds to serve. Enjoy!