Honey Haloumi & Creamy Roast Veggie Salad

Name: Honey Haloumi & Creamy Roast Veggie Salad with Roasted Almonds
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 carrot; 2 potato; 1 white turnip; 1 leek; 1 tsp honey; 1 bag salad leaves; 1 packet creamy pesto dressing; 1 drizzle white wine vinegar; 1 packet roasted almonds; 1 bag herbs; 1 sachet Aussie Spice Blend; 1 packet haloumi/grill cheese

with Roasted Almonds

Get up to $175 off

A little salty and squeaky, with a touch of tang, we're big haloumi fans - especially when it's teamed with sweet roasted veggies. Dress the salad with creamy garlic yoghurt and top with crunchy flaked almonds for the best balance of flavours and textures. Don't forget the mint garnish, it really makes everything sing!

The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Easy Prep

•Veggie

Allergens:

Soy

•Almond

•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

carrot

potato

white turnip

leek

1 bag

salad leaves

1 packet

creamy pesto dressing

(Contains: Soy; )

1 packet

roasted almonds

(Contains: Almond; )

1 bag

herbs

1 sachet

Aussie Spice Blend

1 packet

haloumi/grill cheese

(Contains: Milk; )

Not included in your delivery

olive oil

1 tsp

honey

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)2950 kJ

Fat39.8 g

of which saturates15 g

Carbohydrate51.8 g

of which sugars24.2 g

Protein33.9 g

Sodium1497 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 oven to 240°C/220°C fan-forced. • Cut carrot into thick rounds. Cut potato and white turnip into bite-sized chunks. Thickly slice white and light green parts of leek. • Place veggies on a lined oven tray. Drizzle with olive oil and sprinkle with Aussie spice blend. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. Set aside to cool slightly.

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

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

• Meanwhile, combine salad leaves, roasted veggies, creamy pesto dressing and a drizzle of white wine vinegar in a large bowl. Toss to combine. Season with salt and pepper.

• Roughly chop roasted almonds. • Divide creamy roast veggie salad between bowls. • Top with honey haloumi and almonds. • Tear over herb leaves to serve. Enjoy!