Double Honey-Thyme Haloumi & Garlicky Pumpkin Toss

Name: Double Honey-Thyme Haloumi & Garlicky Pumpkin Toss with Almonds & Dill-Parsley Mayo
Total time: 35 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 Brown Onion; 2 potato; 1 beetroot; 1 packet peeled pumpkin pieces; 1 sachet Garlic & Herb Seasoning; 1 packet flaked almonds; 2 packet haloumi/grill cheese; 1 bag thyme; 1 tsp honey; 1 bag baby spinach leaves; drizzle balsamic vinegar; 1 packet Dill & Parsley Mayonnaise

with Almonds & Dill-Parsley Mayo

Get up to $175 off

Sweet and fragrant also known as honey and thyme come together in a glaze for squeaky haloumi. Adding that hint of thyme really is the magic touch to elevating golden haloumi to the next level so it matches perfectly with a pumpkin and veggie toss.

Tags:

Easy Prep

•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 Time

DifficultyEasy

Ingredients

Serving amount

Brown Onion

potato

beetroot

1 packet

peeled pumpkin pieces

1 sachet

Garlic & Herb Seasoning

1 packet

flaked almonds

2 packet

haloumi/grill cheese

1 bag

thyme

1 bag

baby spinach leaves

1 packet

Dill & Parsley Mayonnaise

Not included in your delivery

olive oil

1 tsp

honey

drizzle

balsamic vinegar

Nutrition Values

Energy (kJ)4466 kJ

Fat66.3 g

of which saturates29.3 g

Carbohydrate62.4 g

of which sugars33.3 g

Protein55 g

Sodium2070 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. • Slice onion 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 and finely chop 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 thyme and the honey and cook until fragrant and sticky, 1 minute. Remove pan from heat.

• When veggies are done, add baby spinach leaves and a drizzle of balsamic vinegar and olive oil to the tray. Season and toss to coat. • Divide roasted pumpkin toss between bowls. Top with honey-thyme haloumi. • Dollop over dill & parsley mayonnaise. Sprinkle over toasted almonds to serve. Enjoy!