Honey-Thyme Halloumi & Roast Pumpkin Toss

Name: Honey-Thyme Halloumi & Roast Pumpkin Toss with Almonds & Creamy Pesto Dressing
Total time: 25 min
Yield: 2
Cuisine: Australian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 sachet Nan's Special Seasoning; 1 Red Onion; 1 packet baby leaves; 1 sachet Thyme; 1 packet Halloumi; 1 packet Flaked Almonds; 1 packet Potato; 1 Carrot; 1 packet Creamy Pesto Dressing; 1 packet Peeled Pumpkin Pieces

with Almonds & Creamy Pesto Dressing

Get up to $175 off

Allergens:

Milk

•Amandelnoten

•Soja

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

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 sachet

Nan's Special Seasoning

Red Onion

1 packet

baby leaves

1 sachet

Thyme

1 packet

Halloumi

1 packet

Flaked Almonds

1 packet

Potato

Carrot

1 packet

Creamy Pesto Dressing

1 packet

Peeled Pumpkin Pieces

Nutrition Values

Calories638 kcal

Energy (kJ)2670 kJ

Fat39 g

of which saturates18.9 g

Carbohydrate38.8 g

of which sugars18.7 g

Dietary Fibre6.8 g

Protein30.3 g

Sodium1480 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.

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. Slice onion (see ingredients) into wedges. Cut potato and carrot into bite-sized chunks. • Place veggies on a lined oven tray. Sprinkle over garlic & herb seasoning, drizzle with olive oil, season with salt and toss to coat. • Place peeled pumpkin pieces on a second lined oven tray. Sprinkle over Nan's special seasoning, season with salt, drizzle with olive oil and toss to coat. • Roast both until tender, 20-25 minutes. • In the last 5 minutes, add flaked almonds to the side and roast until golden.

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

• When veggies have 5 minutes remaining, heat a large frying pan 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 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 with chopped veggies. Season and toss to coat. • Divide roasted veggies between bowls. Top with roasted pumpkin and haloumi slices. • Dollop over creamy pesto dressing. Sprinkle over almonds to serve. Enjoy!