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Mediterranean Recipes

Honey Haloumi & Creamy Roast Veggie Salad

Honey Haloumi & Creamy Roast Veggie Salad

Honey Haloumi & Creamy Roast Veggie Salad

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 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!

This recipe is under 650kcal per serving.

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

1

carrot

2

potato

1

white turnip

1

leek

1 bag

Mixed Salad Leaves

1 packet

creamy pesto dressing

(Contains: Soy; )

1 packet

roasted almonds

(Contains: Almond; )

1 bag

mint

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)3021 kJ

Fat42.2 g

of which saturates18.1 g

Carbohydrate50.7 g

of which sugars22.9 g

Protein33.8 g

Sodium1771 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

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!

2

• When the veggies have 5 minutes cook time remaining, cut haloumi into 1cm 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.

3

• Meanwhile, combine mixed salad leaves, roasted veggies, creamy pesto dressing and a drizzle of white wine vineg

4

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

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