Double Sticky Haloumi & Root Veggie Medley

Name: Double Sticky Haloumi & Root Veggie Medley with Almonds & Dill-Parsley Mayo
Total time: 35 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; ½ Onion; 2 potato; 1 beetroot; 1 sachet Garlic & Herb Seasoning; 1 packet peeled pumpkin pieces; 1 packet flaked almonds; 2 packet haloumi/grill cheese; 1 packet thyme; 1 tsp honey; 1 packet Baby Leaves; drizzle balsamic vinegar; 1 packet Dill & Parsley Mayonnaise

with Almonds & Dill-Parsley Mayo

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Sweet honey comes together in a glaze for squeaky haloumi that really takes it the next level. Add a touch of fragrance with thyme and a herby mayo to make your mouth water. Along with a medley of colourful veggies, this is the one to watch.

Tags:

Veggie

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

Total35 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

Onion

potato

beetroot

1 sachet

Garlic & Herb Seasoning

1 packet

peeled pumpkin pieces

1 packet

flaked almonds

2 packet

haloumi/grill cheese

1 packet

thyme

1 packet

Baby Leaves

1 packet

Dill & Parsley Mayonnaise

Not included in your delivery

olive oil

1 tsp

honey

drizzle

balsamic vinegar

Nutrition Values

Energy (kJ)4728 kJ

Calories1130 kcal

Fat71.6 g

of which saturates35.5 g

Carbohydrate67.6 g

of which sugars37.6 g

Dietary Fibre12.4 g

Protein55.7 g

Sodium2634 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 Frying Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Slice onion (see ingredients) into wedges. Cut potato into bite-sized chunks. Cut beetroot into small chunks. • Place onion, potato, beetroot and peeled pumpkin pieces on a lined oven tray. Sprinkle over garlic & herb seasoning, drizzle with olive oil and season with salt. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. • In the last 5 minutes, add flaked almonds to one side of the tray and roast until golden.

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

• While the veggies are roasting, cut haloumi into 1cm-thick slices. • Pick thyme leaves.

• When the veggies have 5 minutes remaining, heat a large frying over medium-high heat with a drizzle of olive oil. Cook haloumi in batches until golden brown, 1-2 minutes each side. • Return all haloumi to the pan, then add the honey and thyme, then cook until sticky, 1 minute. Remove pan from heat.

• When veggies are done, add baby leaves and a drizzle of balsamic vinegar and olive oil to the tray. Season and toss to coat. • Divide root veggie medley between bowls. Top with sticky haloumi. Dollop over dill & parsley mayonnaise. Sprinkle over almonds to serve. Enjoy!