Haloumi & Creamy Roast Veggie Salad

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

with Roasted Almonds

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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.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Easy Prep

•Veggie

Allergens:

Milk

•Soy

•Almond

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

white turnip

beetroot

1 packet

haloumi/grill cheese

(Contains: Milk; )

1 bag

Mixed Leaves

1 packet

creamy pesto dressing

(Contains: Soy; )

1 packet

roasted almonds

(Contains: Almond; )

1 bag

herbs

1 sachet

Aussie Spice Blend

Not included in your delivery

olive oil

1 packet

honey

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)3070 kJ

Fat39.6 g

of which saturates15 g

Carbohydrate58 g

of which sugars30.4 g

Protein34.5 g

Sodium1541 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 thick rounds. Cut potato and white turnip 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 medium-high heat. Pat haloumi dry with paper towel, then cook until golden brown, 1-2 minutes each side. • Remove pan from the heat, then add the honey, turning haloumi to coat.

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