Haloumi & Creamy Pesto Roast Veggie Salad

Name: Haloumi & Creamy Pesto Roast Veggie Salad with Roasted Almonds & Herbs
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 carrot; 2 potato; 1 parsnip; 1 beetroot; 1 tsp honey; 1 drizzle white wine vinegar; 1 packet creamy pesto dressing; 1 bag salad leaves; 1 bag herbs; 1 packet roasted almonds; 1 sachet Aussie Spice Blend; 1 packet haloumi/grill cheese

with Roasted Almonds & Herbs

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Here’s a hearty vegetarian meal that makes you feel whole, happy and healthy all at once. Flavourful haloumi meets roasted vegetables tossed with golden spices, and there’s a garlicky yoghurt drizzle and toasted almonds to finish it off.

Keep an eye out... Due to sourcing challenges over the Christmas period, some of the fresh ingredients you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Veggie

Allergens:

Soy

•Almond

•Milk

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

carrot

potato

parsnip

beetroot

1 packet

creamy pesto dressing

(Contains: Soy; )

1 bag

salad leaves

1 bag

herbs

1 packet

roasted almonds

(Contains: Almond; )

1 sachet

Aussie Spice Blend

1 packet

haloumi/grill cheese

(Contains: Milk; )

Not included in your delivery

olive oil

1 tsp

honey

1 drizzle

white wine vinegar

Nutrition Values

/ per serving

Energy (kJ)3132 kJ

Fat40.6 g

of which saturates15 g

Carbohydrate60.9 g

of which sugars30.9 g

Protein34.6 g

Sodium1536 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

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut carrot into thin rounds. Cut potato and parsnip into bite-sized chunks. Cut beetroot into small chunks. • Place veggies on a lined oven tray. Drizzle with olive oil and sprinkle with Aussie spice blend. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. Set aside to cool slightly.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

• 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 a medium-high heat. Pat haloumi dry with paper towel, then cook until golden brown, 1-2 minutes each side. Remove the pan from the heat, then add the honey, turning haloumi to coat.

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