Herby Halloumi & Brussels Sprout Toss

Name: Herby Halloumi & Brussels Sprout Toss with Garlic Aioli
Total time: 30 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 packet Brussels Sprouts; 1 sachet Thyme; 1 sachet Classic Roast Seasoning; 1 packet Baby Leaves; 1 packet Halloumi; 1 packet Flaked Almonds; 1 Red Onion; 2 packet Potato; 1 packet Garlic Aioli; 1 Cauliflower; 1 drizzle olive oil; 1 tsp honey

with Garlic Aioli

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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, with a dollop of tangy aioli to finish it off.

Tags:

Climate Superstar

•Veggie

Allergens:

Milk

•Almond

•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

1 packet

Brussels Sprouts

1 sachet

Thyme

1 sachet

Classic Roast Seasoning

1 packet

Baby Leaves

1 packet

Halloumi

(Contains: Milk; )

1 packet

Flaked Almonds

(Contains: Almond; )

Red Onion

2 packet

Potato

1 packet

Garlic Aioli

(Contains: Eggs, Soy; )

Cauliflower

Not included in your delivery

1 drizzle

olive oil

1 tsp

honey

Nutrition Values

Calories670 kcal

Energy (kJ)2800 kJ

Fat43.7 g

of which saturates19.4 g

Carbohydrate35.1 g

of which sugars21.2 g

Dietary Fibre8.9 g

Protein32.4 g

Sodium1460 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

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced.
• Cut potato into bite-sized chunks.
• Cut cauliflower into small florets.
• Halve Brussels sprouts.
• Slice onion (see ingredients) into wedges.
• Pick thyme leaves.

• Divide potato, cauliflower, Brussels sprouts, 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 cook time remaining, cut halloumi into 1cm-thick slices.
• Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, pat halloumi dry with paper towel and cook until golden brown, 1-2 minutes each side.
• Remove the pan from heat, then add the honey, and thyme, turning halloumi to coat.