Golden Haloumi & Dukkah Pumpkin

Name: Golden Haloumi & Dukkah Pumpkin with Rocket Salad
Total time: 30 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 packet Peeled Pumpkin Pieces; 1 sachet dukkah; 1 block haloumi/grill cheese; 1 unit tomato; 1 unit cucumber; 1 bunch mint; 1 tub Dijon mustard; 2 tsp vinegar (balsamic or white wine); 1 tsp sugar; 1 bag salad leaves; 2.5 tbs plain flour; 2 tsp honey; 1 packet black sesame seeds

with Rocket Salad

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Haloumi is the king of cheeses, but add a golden coating and a drizzle of honey and it’s beyond belief! These gorgeous morsels are served on a robust salad of dukkah roasted pumpkin, fresh veggies and vibrant mint for a seasonal and satisfying delight.

Allergens:

Sesame

•Milk

•Gluten

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

1 packet

Peeled Pumpkin Pieces

1 sachet

dukkah

(Contains: Sesame; )

1 block

haloumi/grill cheese

(Contains: Milk; )

1 unit

tomato

1 unit

cucumber

1 bunch

mint

1 tub

Dijon mustard

1 bag

salad leaves

1 packet

black sesame seeds

(Contains: Sesame; May be present: Milk, Soy, Gluten, Peanuts, Tree Nuts. )

Not included in your delivery

olive oil

2 tsp

vinegar (balsamic or white wine)

1 tsp

sugar

2.5 tbs

plain flour

(Contains: Gluten; )

2 tsp

honey

Nutrition Values

/ per serving

Calories2450 kcal

Fat36.9 g

of which saturates16.2 g

Carbohydrate31.3 g

of which sugars20.1 g

Protein29.1 g

Sodium1340 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

•Baking Tray

•Chopping board

•Knife

•Small Bowl

•Large Bowl

•Plate

•Paper Towel

•Medium Non-Stick Pan

Cooking Steps

Preheat the oven to 220°C/200°C fan-forced. Cut the peeled pumpkin into 2cm chunks. Place the pumpkin, dukkah and a drizzle of olive oil onto the oven tray lined with baking paper. Toss to coat, then roast for 20-25 minutes or until tender. TIP: Cut the pumpkin to the correct size so it can cook in the allocated time!

While the pumpkin is roasting, cut the haloumi into 1cm-thick slices. Place the haloumi slices in a small bowl of cold water and set aside to soak for 5 minutes. Thinly slice the tomato into wedges. Thinly slice the cucumber into half-moons. Pick the mint leaves and thinly slice (reserve a few leaves for garnish!). TIP: Soaking the haloumi helps mellow out the saltiness.

In a large bowl, combine the Dijon mustard, vinegar, sugar and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Season with salt and pepper and mix well. Add the rocket leaves, tomato, cucumber and mint to the dressing. TIP: Toss just before serving to keep the leaves crisp.

Place the plain flour and a pinch of pepper on a plate. Drain the haloumi and pat dry with paper towel. Place the haloumi on the plate and turn to coat.

When the pumpkin has 5 minutes cook time remaining, heat a good drizzle of olive oil in a medium frying pan over a medium high heat. When the oil is hot, add the coated haloumi and cook for 2 minutes on each side or until golden. Remove the pan from the heat, drizzle the honey over the haloumi and turn to coat.

Add the pumpkin to the salad and toss to coat. Divide the salad between bowls and top with the haloumi. Sprinkle with the black sesame seeds and reserved mint leaves. Drizzle over any remaining honey from the pan.