Honey Haloumi & Creamy Roast Veggie Salad

Name: Honey Haloumi & Creamy Roast Veggie Salad with Hazelnuts
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 Mixed Salad Leaves; 1 packet creamy pesto dressing; 1 drizzle white wine vinegar; 1 bag mint; 1 packet roasted hazelnuts; 1 sachet Aussie Spice Blend; 1 packet haloumi/grill cheese

with Hazelnuts

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 pesto dressing and top with crunchy almonds for the best balance of flavours and textures. Don't forget the mint garnish, it really makes everything sing!

Unfortunately, this week's almonds were in short supply, so we've replaced them with hazelnuts. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!

Tags:

Easy Prep

•Veggie

•Climate Superstar

Allergens:

Soja

•Tree Nuts

•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

Mixed Salad Leaves

1 packet

creamy pesto dressing

(Contains: Soja; )

1 bag

mint

1 packet

roasted hazelnuts

(Contains: Tree Nuts; )

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)2945 kJ

Fat40.3 g

of which saturates17.9 g

Carbohydrate50.2 g

of which sugars22.7 g

Protein33.8 g

Sodium1730 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 leek. • Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle with Aussie spice blend and 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. Cook haloumi until golden brown, 1-2 minutes each side. • Remove pan from heat, then add the honey, turning haloumi to coat.

• Meanwhile, combine mixed 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.