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 sachet Aussie Spice Blend; 1 packet haloumi/grill cheese; 1 tsp honey; 1 packet Mixed Salad Leaves; 1 packet creamy pesto dressing; drizzle white wine vinegar; 1 packet parsley; 1 packet roasted almonds

with Roasted Almonds

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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 herb garnish, it really makes everything sing!

Tags:

Over 30g protein

•Veggie

•Climate Superstar

Allergens:

Milk

•Soy

•Almond

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 sachet

Aussie Spice Blend

1 packet

haloumi/grill cheese

(Contains: Milk; )

1 packet

Mixed Salad Leaves

1 packet

creamy pesto dressing

(Contains: Soy; )

1 packet

parsley

1 packet

roasted almonds

(Contains: Almond; )

Not included in your delivery

olive oil

1 tsp

honey

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)2934 kJ

Fat40.3 g

of which saturates17.9 g

Carbohydrate50.5 g

of which sugars27.7 g

Dietary Fibre10.1 g

Protein33.8 g

Sodium1734 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 Paper

•Baking Tray

•Large Frying 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. Season with salt and pepper.