Honey-Thyme Haloumi & Garlicky Root Veggies

Name: Honey-Thyme Haloumi & Garlicky Root Veggies with Almonds & Dill-Parsley Mayo
Total time: 35 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; ½ Onion; 2 potato; 1 beetroot; 1 sachet Garlic & Herb Seasoning; 1 packet peeled pumpkin pieces; 1 packet flaked almonds; 1 packet haloumi/grill cheese; 1 tsp honey; 1 packet Baby Leaves; drizzle balsamic vinegar; 1 packet Dill & Parsley Mayonnaise; 1 packet thyme

with Almonds & Dill-Parsley Mayo

Get up to $175 off

If you're looking for a new veggie dinner, then look no further than this bowl of herby roast veggies and sweet honey glazed haloumi. Along with a medley of colourful veggies, roasted in our fragrant garlic and herb seasoning, this is the one to watch.

Tags:

Veggie

•Climate Superstar

Allergens:

Almond

•Milk

•Eggs

•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

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

Onion

potato

beetroot

1 sachet

Garlic & Herb Seasoning

1 packet

peeled pumpkin pieces

1 packet

flaked almonds

(Contains: Almond; )

1 packet

haloumi/grill cheese

(Contains: Milk; )

1 packet

Baby Leaves

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

1 packet

thyme

Not included in your delivery

olive oil

1 tsp

honey

drizzle

balsamic vinegar

Nutrition Values

Energy (kJ)3411 kJ

Fat46.2 g

of which saturates18.8 g

Carbohydrate65.9 g

of which sugars34.1 g

Dietary Fibre13.3 g

Protein33.6 g

Sodium1633 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. • Slice onion (see ingredients) into wedges. Cut potato into bite-sized chunks. Cut beetroot into small chunks. • Place onion, potato and beetroot on a lined oven tray. Sprinkle over garlic & herb seasoning, drizzle with olive oil and season with salt. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. • In the last 15 minutes of cook time, add peeled pumpkin pieces to the tray and roast until tender. • In the last 5 minutes, add flaked almonds to one side of the tray and roast until golden.

• While the veggies are roasting, cut haloumi into 1cm-thick slices. Pick thyme leaves.

• When the veggies have 5 minutes remaining, heat a large frying over medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. • Add the honey and thyme, then cook until fragrant and sticky, 1 minute. Remove pan from heat.

• When veggies are done, add baby leaves and a drizzle of balsamic vinegar and olive oil to the tray. Season and toss to coat. • Divide roasted veggie toss between bowls. Top with honey-thyme haloumi. • Dollop over dill & parsley mayonnaise sprinkle with almonds to serve. Enjoy!