HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHoney Glazed Haloumi & Spiced Roast Veggies
Honey-Glazed Haloumi & Spiced Roast Veggies

Honey-Glazed Haloumi & Spiced Roast Veggies

with Almonds & Dill-Parsley Mayo

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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 Tunisian-style spices, plus there’s a herby mayo dressing and toasted almonds to finish it off.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Allergens:Tree NutsMilkEggs

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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount






red onion

2 clove


1 packet

flaked almonds

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

1 packet

haloumi/grill cheese




1 bag

mixed salad

1 packet

dill & parsley mayonnaise


1 sachet

Tunisian seasoning

Not included in your delivery

olive oil

1 tbs


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3186 kJ
Fat47.7 g
of which saturates16.1 g
Carbohydrate54.7 g
of which sugars26.6 g
Protein30.5 g
Sodium1591 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat oven to 220°C/200°C fan-forced. Cut potato into bite-sized chunks. Slice carrot into thick rounds. Slice red onion into wedges. Finely chop garlic.


Place potato, carrot, onion and garlic on a lined oven tray. Drizzle with olive oil, sprinkle over Tunisian seasoning, then season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.


Meanwhile, heat a large frying pan over medium-high heat. Toast flaked almonds, tossing occasionally, until golden, 2-3 minutes. Transfer to a plate.


Pat haloumi dry with paper towel, then cut into 2cm-thick slices. Return the frying pan to medium-high heat with a drizzle of olive oil. Cook haloumi, turning, until golden brown all over, 1-2 minutes. Add the honey to the pan and toss haloumi to coat, 1 minute.


When the veggies are done, transfer to a large bowl and allow to cool slightly. Roughly chop tomato. Add tomato and mixed leaves to the roasted veggies, then toss to coat. Season to taste.


Cut honey-glazed haloumi into bite-sized chunks. Divide spiced roast veggie salad between bowls and top with haloumi. Spoon over dill & parsley mayonnaise. Garnish with toasted almonds to serve.