Name: Halloumi & Pesto Dressing with Garlic Roast Veggie Salad
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Panko Breadcrumbs; 1 Kumara; 1 packet baby leaves; 1 packet Halloumi; 2 packet Potato; 1 Carrot; 1 sachet Lemon Pepper Seasoning; 1 packet Creamy Pesto Dressing

HelloFresh

Recipes

Mediterranean Recipes

Halloumi & Pesto Dressing

with Garlic Roast Veggie Salad

Get up to $175 off

Tags:

Mediterranean

Allergens:

Wheat

•Gluten

•Milk

•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

Total30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Panko Breadcrumbs

(Contains: Wheat, Gluten; )

Kumara

1 packet

baby leaves

1 packet

Halloumi

(Contains: Milk; )

2 packet

Potato

Carrot

1 sachet

Lemon Pepper Seasoning

1 packet

Creamy Pesto Dressing

(Contains: Soy; )

Nutrition Values

Calories662 kcal

Energy (kJ)2770 kJ

Fat35.9 g

of which saturates18.6 g

Carbohydrate52.6 g

of which sugars13.8 g

Dietary Fibre4 g

Protein30 g

Sodium2150 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.

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut carrot, kumara and potato into bite-sized chunks. • Place veggies on a lined oven tray and sprinkle over garlic & herb seasoning. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. • When the veggies are done, add baby leaves and a drizzle of white wine vinegar and olive oil. Toss to combine and season to taste. • In a medium bowl, place halloumi and cover with water to soak.

• Drain halloumi and pat dry. Cut the halloumi into 1cm-thick slices. In a shallow bowl, add the plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip the halloumi slices into the flour mixture, followed by egg, and finally in the panko breadcrumbs. Set aside on a plate.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook halloumi until golden brown, 2 minutes each side. Set aside on a paper towel-lined plate.

• Divide garlic roast veggie salad and crumbed halloumi between plates. • Drizzle over creamy pesto dressing to serve. Enjoy!