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Honey Haloumi & Creamy Roast Veggie Salad
Honey Haloumi & Creamy Roast Veggie Salad

Honey Haloumi & Creamy Roast Veggie Salad

with Roasted Almonds

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 hazelnuts for the best balance of flavours and textures. Don't forget the mint garnish, it really makes everything sing!

Tags:
Chef's Choice
Allergens:
Almond
Milk
Soy

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 Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

1 packet

Slivered Almonds

(Contains: Almond; )

1 packet

Halloumi

(Contains: Milk; )

1 packet

Parsley

2 packet

Potato

1

White Turnip

1

Carrot

1

Courgette

1 packet

Creamy Pesto Dressing

(Contains: Soy; )

1 sachet

Kiwi Spice Blend

Not included in your delivery

1 drizzle

olive oil

1 tsp

honey

1 drizzle

white wine vinegar

Nutrition Values

Calories652 kcal
Energy (kJ)2730 kJ
Fat44.9 g
of which saturates19.1 g
Carbohydrate28.4 g
of which sugars12.3 g
Dietary Fibre8.4 g
Protein31.5 g
Sodium1530 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 Non-Stick Pan
Baking Paper

Cooking Steps

Roast the veggies
1

• 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!

Cook the haloumi
2

• 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.

Bring it all together
3

• 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.

Serve up
4

• Roughly chop parsley. • Crush roasted almonds in a mortar and pestle, or in their sachet using a rolling pin until resembling fine crumbs. • Divide creamy roast veggie salad between bowls. Top with honey haloumi, parsley and roasted almonds to serve. Enjoy!