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.
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
1 sachet
Garlic & Herb Seasoning
1 sachet
Nan's Special Seasoning
1
Red Onion
Mixed Salad Leaves
1 sachet
Thyme
1 packet
Halloumi
1 packet
Flaked Almonds
1 packet
Potato
1 packet
Brussels Sprouts
1 packet
Creamy Pesto Dressing
1 packet
Peeled Pumpkin Pieces
200 g
Peeled Prawns
1 drizzle
olive oil
1 tsp
honey
1 drizzle
balsamic vinegar
• 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. 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 slices.
• When veggies have 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl. Return frying pan to 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, prawns and honey-thyme halloumi. • Dollop over creamy pesto dressing. Sprinkle over toasted almonds to serve. Enjoy!