Honey-Thyme Halloumi & Roast Pumpkin Toss

Name: Honey-Thyme Halloumi & Roast Pumpkin Toss with Almonds & Herby Mayo
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 Dill & Parsley Mayonnaise; 1 packet Peeled Pumpkin Pieces; 1 drizzle olive oil; 1 tsp honey; 1 drizzle balsamic vinegar

with Almonds & Herby Mayo

Get up to $175 off

Tossing everything together is a lot of fun and allows for all the flavours to melt into each other. For example, this roasted pumpkin sprinkled in Nan’s special seasoning combines with herby veggies to form the ultimate combo. The salty halloumi balances out the veggies perfectly. An easy win for a weeknight dinner.

We’ve replaced the creamy pesto dressing in this recipe with dill & parsley mayonnaise due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:

Veggie

•Climate Superstar

Allergens:

Milk

•Almond

•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

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

(Contains: Milk; )

1 packet

Flaked Almonds

(Contains: Almond; )

1 packet

Potato

Carrot

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

1 packet

Peeled Pumpkin Pieces

Not included in your delivery

1 drizzle

olive oil

1 tsp

honey

1 drizzle

balsamic vinegar

Nutrition Values

Calories733 kcal

Energy (kJ)3070 kJ

Fat49.6 g

of which saturates20.2 g

Carbohydrate39.6 g

of which sugars22 g

Dietary Fibre6.7 g

Protein30.3 g

Sodium1660 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

•Large Non-Stick Pan

•Baking Paper

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 with garlic & herb seasoning,
drizzle with olive oil, season with salt and toss to coat.
• Place peeled pumpkin pieces on a second lined oven tray. Drizzle with olive oil, sprinkle over Nan’s special seasoning, season with salt and toss to
coat. Roast both until tender, 20-25 minutes.
• In the last 5 minutes, add flaked almonds to the tray with pumpkin and roast until golden.

• While veggies are roasting, pick and finely chop thyme leaves.
• Cut halloumi into 1cm-thick slices.

• When veggies have 5 minutes remaining, heat a large frying pan over
medium-high heat with a drizzle of olive oil.
• Cook halloumi 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 roasted veggies. Season and toss to coat.
• Divide roasted veggies between bowls. Top with roasted pumpkin and
honey-thyme halloumi.
• Dollop over dill & parsley mayonnaise. Sprinkle over toasted almonds to
serve. Enjoy!