Crumbed Halloumi & Veggie Toss

Name: Crumbed Halloumi & Veggie Toss with Creamy Pesto Dressing
Total time: 35 min
Yield: 2
Cuisine: Australian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Panko Breadcrumbs; 1 Red Onion; 1 packet Halloumi; 1 packet Baby Leaves; 2 packet Potato; 1 packet Creamy Pesto Dressing; 1 packet Brussels Sprouts; 1 drizzle olive oil; 1 tbs plain flour; 1 piece egg; 1 drizzle vinegar (balsamic or white wine)

with Creamy Pesto Dressing

Get up to $175 off

Simplicity goes a long way in this dish - crumbed halloumi and a roast veggie toss. That’s all you need to experience a medley of flavour and if you like (which we know you will), drizzle over a creamy pesto sauce.

Tags:

Air Fryer Friendly

•Veggie

Allergens:

Wheat

•Gluten

•Milk

•Soy

•Eggs

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 Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Panko Breadcrumbs

Red Onion

1 packet

Halloumi

1 packet

Baby Leaves

2 packet

Potato

1 packet

Creamy Pesto Dressing

1 packet

Brussels Sprouts

Not included in your delivery

1 drizzle

olive oil

1 tbs

plain flour

1 piece

egg

1 drizzle

vinegar (balsamic or white wine)

Nutrition Values

Calories755 kcal

Energy (kJ)3160 kJ

Fat43.4 g

of which saturates19.3 g

Carbohydrate53.4 g

of which sugars13.6 g

Dietary Fibre7.4 g

Protein36.3 g

Sodium1500 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 potato into bite-sized chunks. • Cut beetroot into small chunks. • Slice onion (see ingredients) into thick wedges.• In a medium bowl, place haloumi and cover with water to soak.

• Place potato, beetroot and onion on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Spread out evenly, then roast until tender, 25-30 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays!

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

• When the veggies have 10 minutes remaining, return frying pan to medium-high heat with enough olive oil to coat the base. • Cook haloumi until golden brown, 2 minutes each side. Set aside on a paper towel-lined plate. • Transfer to a paper towel-lined plate.