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Honey-Glazed Haloumi & Roast Veggie Salad
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Honey-Glazed Haloumi & Roast Veggie Salad

Honey-Glazed Haloumi & Roast Veggie Salad

with Garlic Aioli & Flaked Almonds

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

Tags:
Over 30g protein
Bestseller
Veggie
Climate Superstar
Available until May
Allergens:
Almond
Egg
Soy

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

Total Time30 minutes
DifficultyEasy

Ingredients

Serving amount

2

potatoes

1 portion

cauliflower

1 packet

Mediterranean Haloumi

1

carrot

½

Onion

1 packet

flaked almonds

(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )

1 packet

baby spinach leaves

1 packet

garlic aioli

(Contains Egg, Soy; )

1 sachet

Aussie Spice Blend

Not included in your delivery

olive oil

1 tsp

honey

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Nutrition Values

Energy (kJ)2792 kJ
Fat38.4 g
of which saturates17.8 g
Carbohydrate50.6 g
of which sugars27.8 g
Protein32 g
Sodium1765 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

Instructions

1
1

• 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.

2
2

• Divide potato, cauliflower, carrot, onion and Aussie spice blend 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.

3
3

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

4
4

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

5
5

• When the veggies are done, add baby spinach leaves to the trays and gently toss to combine.

6
6

• Divide roast veggie salad between plates. Top with honey-glazed haloumi. • Dollop over garlic aioli and sprinkle with toasted almonds to serve. Enjoy!