Honey-Glazed Haloumi & Roast Veggie Salad

Name: Honey-Glazed Haloumi & Roast Veggie Salad with Garlic Aioli & Toasted Almonds
Total time: 30 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 2 potato; 1 portion cauliflower; 1 carrot; 1 onion; 1 packet flaked almonds; 1 tsp honey; 1 bag baby spinach leaves; 1 packet garlic aioli; 1.5 sachet Tunisian seasoning; 1 packet haloumi/grill cheese

with Garlic Aioli & Toasted Almonds

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

Tags:

Veggie

Allergens:

Almond

•Eggs

•Soy

•Milk

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

potato

1 portion

cauliflower

carrot

onion

1 packet

flaked almonds

(Contains: Almond; )

1 bag

baby spinach leaves

1 packet

garlic aioli

(Contains: Eggs, Soy; )

1.5 sachet

Tunisian seasoning

1 packet

haloumi/grill cheese

(Contains: Milk; )

Not included in your delivery

olive oil

1 tsp

honey

Nutrition Values

/ per serving

Energy (kJ)2965 kJ

Fat40.2 g

of which saturates15.1 g

Carbohydrate54.6 g

of which sugars25.5 g

Protein33 g

Sodium2026 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 the oven to 240°C/220°C fan-forced. Cut the potato into bite-sized chunks. Cut the cauliflower into small florets. Slice the carrot into rounds. Slice the red onion into wedges.

Divide the potato, cauliflower, carrot, onion and Tunisian seasoning (see ingredients) over two lined oven trays. Drizzle with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then roast until tender, 25-30 minutes.

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

When the veggies have 5 minutes cook time remaining, cut the haloumi into 1cm-thick slices. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, pat the haloumi dry with paper towel and cook the haloumi until golden brown, 1-2 minutes each side. Remove the pan from the heat, then add the honey and turn to coat the haloumi.

Add the baby spinach leaves to the roasted veggies and gently toss to combine.

Divide the roast veggie salad between plates and top with the honey-glazed haloumi. Spoon over the garlic aioli and sprinkle with the toasted almonds to serve.