Honey-Thyme Halloumi & Roast Pumpkin Toss

Name: Honey-Thyme Halloumi & Roast Pumpkin Toss with Flaked Almonds & Creamy Pesto Dressing
Total time: 25 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; ½ Onion; 1 potato; 1 carrot; 1 sachet Garlic & Herb Seasoning; 1 packet peeled pumpkin pieces; 1 sachet Nan's Special Seasoning; 1 packet flaked almonds; 1 packet Halloumi; 1 tsp honey; 1 sachet dried oregano; 1 packet Baby Leaves; drizzle balsamic vinegar; 1 packet creamy pesto dressing

with Flaked Almonds & Creamy Pesto Dressing

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Calories

770 kcal

Protein

33.9g protein

Total

25 minutes

Difficulty

Easy

Veggie

Allergens:

Almond
Milk
Soy

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.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

Onion

potato

carrot

1 sachet

Garlic & Herb Seasoning

1 packet

peeled pumpkin pieces

1 sachet

Nan's Special Seasoning

1 packet

flaked almonds

(Contains: Almond; )

1 packet

Halloumi

(Contains: Milk; )

1 sachet

dried oregano

1 packet

Baby Leaves

1 packet

creamy pesto dressing

(Contains: Soy; )

Not included in your delivery

olive oil

1 tsp

honey

drizzle

balsamic vinegar

Nutrition Values

Energy (kJ)3220 kJ

Calories770 kcal

Fat45.9 g

of which saturates18.8 g

Carbohydrate56.1 g

of which sugars27.5 g

Dietary Fibre11.7 g

Protein33.9 g

Sodium1958 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

PDF

• 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 trays until veggies are tender, 20-25 minutes. • In the last 5 minutes, add flaked almonds to the side of one of the trays and roast until golden.

• While veggies are roasting, cut halloumi into 1cm 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 dried oregano, then cook until sticky, 1 minute. Remove pan from heat.

• When the tray of chopped veggies are done, add baby leaves and a drizzle of balsamic vinegar and olive oil. Season and toss to coat. • Divide roast veggie toss between bowls. • Top with roasted pumpkin and honey-thyme halloumi. • Dollop over creamy pesto dressing and sprinkle over almonds to serve. Enjoy!