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Honey-Glazed Haloumi & Roast Veggie Salad

Honey-Glazed Haloumi & Roast Veggie Salad

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:Tree NutsEggsMilk

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
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

1 portion

cauliflower

1

carrot

1

onion

1 packet

flaked almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

1 bag

baby spinach leaves

1 packet

garlic aioli

(ContainsEggs)

1.5 sachet

Tunisian seasoning

1 packet

haloumi/grill cheese

(ContainsMilk)

Not included in your delivery

olive oil

1 tsp

honey

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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

4

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.

5

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

6

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.