Haloumi & Roast Veggie Traybake

Name: Haloumi & Roast Veggie Traybake with Capers & Dill-Parsley Mayo
Total time: 35 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 2 clove garlic; 2 unit Kumara; 1 unit beetroot; 1 unit parsnip; 1 unit onion; 1 sachet dried oregano; 4 tsp balsamic vinegar; 1 packet haloumi/grill cheese; 1 packet capers; 1 bag baby spinach leaves; 1 packet Dill & Parsley Mayonnaise

with Capers & Dill-Parsley Mayo

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There was complete mayhem when this dish hit our tasting table. With a medley of sweet roasted veggies mixed up in gooey, salty haloumi, plus a herbed mayo dolloped on top, it disappeared from the bowl in record time.

Tags:

Veggie

Allergens:

Milk

•Tree Nuts

•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

2 clove

garlic

2 unit

Kumara

1 unit

beetroot

1 unit

parsnip

1 unit

onion

1 sachet

dried oregano

1 packet

haloumi/grill cheese

1 packet

capers

1 bag

baby spinach leaves

1 packet

Dill & Parsley Mayonnaise

Not included in your delivery

olive oil

4 tsp

balsamic vinegar

Nutrition Values

/ per serving

Energy (kJ)2750 kJ

Fat40 g

of which saturates16.8 g

Carbohydrate44.7 g

of which sugars23.5 g

Protein27.7 g

Sodium1210 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

•Medium Non-Stick Pan

Cooking Steps

Preheat the oven to 240°C/220°C fan-forced. Finely chop the garlic (or use a garlic press). Cut the kumara (unpeeled) into 2cm chunks. Cut the beetroot and parsnip (both unpeeled) into 1cm chunks. Slice the red onion into 2cm wedges.

TIP: Cut the veggies to the correct size so they cook in the allocated time.

Divide the veggies, dried oregano, balsamic vinegar, a drizzle of olive oil and a pinch of salt and pepper between two oven trays lined with baking paper. Toss to coat, then roast for 15 minutes.

While the veggies are roasting, cut the haloumi into 2cm chunks. Place the haloumi in a small bowl of cold water and set aside to soak for 5 minutes. Drain the capers.

TIP: Soaking the haloumi helps mellow out the saltiness!

After the veggies have been roasting for 15 minutes, drain the haloumi and pat dry. Scatter the haloumi chunks over an oven tray and toss to combine. Return the tray to the oven and bake until the veggies are tender and the haloumi is golden, 8-10 minutes.

In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the capers and garlic and cook, stirring, until fragrant and warmed through, 2-3 minutes. Set aside. When the veggies and haloumi are done, transfer to a large bowl and allow to cool slightly. Add the baby spinach leaves and caper-garlic mixture to the bowl and toss to coat. Season to taste with pepper.