Herby Halloumi & Roast Veggie Salad

Name: Herby Halloumi & Roast Veggie Salad with Garlic Aioli & Flaked Almonds
Total time: 30 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 2 Potato; 1 portion Cauliflower; 1 carrot; ½ Onion; 2 sprig rosemary; 1 sachet Classic Roast Seasoning; 1 packet flaked almonds; 1 packet Halloumi; 1 tsp honey; 1 packet cornflour; 1 packet baby leaves; 1 packet garlic aioli

with Garlic Aioli & Flaked Almonds

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Here’s a hearty vegetarian meal that brings inspiration from across the globe to your plate. Flavourful Mediterranean halloumi meets roasted vegetables tossed with mild spices, and there’s a tangy aioli and toasted almonds to finish it off.

Tags:

Veggie

•Climate Superstar

Allergens:

Almond

•Milk

•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

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Potato

1 portion

Cauliflower

carrot

Onion

2 sprig

rosemary

1 sachet

Classic Roast Seasoning

1 packet

flaked almonds

(Contains: Almond; )

1 packet

Halloumi

(Contains: Milk; )

1 packet

cornflour

1 packet

baby leaves

1 packet

garlic aioli

(Contains: Eggs, Soy; )

Not included in your delivery

olive oil

1 tsp

honey

Nutrition Values

Energy (kJ)3080 kJ

Calories736 kcal

Fat43.7 g

of which saturates17.9 g

Carbohydrate49.1 g

of which sugars15.5 g

Dietary Fibre10.7 g

Protein33.2 g

Sodium1583 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 Frying Pan

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. Cut cauliflower into small florets. Cut carrot into thick rounds. Slice onion (see ingredients) into wedges. Pick rosemary leaves.

• Divide potato, cauliflower, carrot, onion and classic roast seasoning between two lined oven trays. Drizzle with olive oil, season with salt and pepper and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.

• Heat a large frying pan over medium-high heat. • Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.

• When the veggies have 5 minutes remaining, cut halloumi into 1cm-thick slices. • In a shallow bowl, add cornflour to lightly coat. • Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, pick up halloumi using tongs and shake off any excess flour. Cook halloumi until golden brown, 1-2 minutes each side. • Remove the pan from heat, then add the honey and rosemary, turning halloumi to coat.