Jamaican Halloumi & Roasted Veggies

Name: Jamaican Halloumi & Roasted Veggies with Corn Salsa & Lime Mayo
Total time: 35 min
Yield: 2
Cuisine: Creole/Cajun
Ingredients: 2 Kumara; 1 Tomato; 1 packet baby leaves; 1 packet Halloumi; 1 Red Onion; 1 Lime; 1 Courgette; 1 sachet Mild Caribbean Jerk Seasoning

with Corn Salsa & Lime Mayo

Get up to $175 off

Allergens:

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

Total35 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

Kumara

Tomato

1 packet

baby leaves

1 packet

Halloumi

(Contains: Milk; )

Red Onion

Lime

Courgette

1 sachet

Mild Caribbean Jerk Seasoning

Nutrition Values

Calories588 kcal

Energy (kJ)2460 kJ

Fat37.3 g

of which saturates18.6 g

Carbohydrate34.4 g

of which sugars18.6 g

Dietary Fibre6.6 g

Protein27.5 g

Sodium1520 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 the oven to 220°C/200°C fan-forced. • Peel kūmara and cut into bite-sized chunks. • Cut red onion into wedges. Slice the courgette into half-moons. Finely chop capsicum. • Place kūmara on one lined oven tray. Place red onion and courgette on a second lined oven tray. Drizzle both trays of veggies with olive oil and sprinkle over the salt, mild Caribbean jerk seasoning and a pinch of pepper. Spread out evenly, then roast veggies until tender, 20-25 minutes.

• While the veggies are roasting, roughly chop baby spinach leaves. • Cut lime into wedges. • Cut halloumi into 1cm-thick slices.

• In a medium bowl, combine baby spinach leaves, tomato, a squeeze of lime juice and a drizzle of olive oil. Season to taste with salt and pepper and stir to combine.

• When the veggies have 10 minutes cook time remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook halloumi until golden brown, 1-2 minutes each side.

• Combine mayonnaise with a generous squeeze of lime juice in a small bowl.

• Divide Jamaican halloumi and roasted veggies between plates. Drizzle with lime mayo and tear over coriander to serve. Enjoy!