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Nan's Roast Pumpkin & Haloumi Toss

Nan's Roast Pumpkin & Haloumi Toss

with Flaked Almonds & Creamy Pesto Dressing

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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 salt of cooked haloumi balances out the veggies perfectly. An easy win for a weeknight dinner.

Tags:QuickVeggie
Allergens:Tree NutsMilk

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

Total Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

onion

1

potato

1

carrot

1 sachet

garlic & herb seasoning

1 bag

peeled pumpkin pieces

1 packet

flaked almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

1 bag

baby spinach leaves

1 packet

creamy pesto dressing

(ContainsMilk)

1 sachet

Nan's special seasoning

1 packet

haloumi/grill cheese

(ContainsMilk)

Not included in your delivery

olive oil

1 drizzle

balsamic vinegar

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2908 kJ
Fat40.4 g
of which saturates15.5 g
Carbohydrate50.6 g
of which sugars24.2 g
Protein31.6 g
Sodium1830 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

• Preheat oven to 220°C/200°C fan-forced. • Slice onion 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. Roast until tender, 20-25 minutes. • 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 until tender, 15-20 minutes. • In the last 5 minutes, add flaked almonds to the side and roast until golden.

2

• While pumpkin is roasting, cut haloumi into slices.

3

• When veggies have 5 minutes remaining, in a large frying pan heat a drizzle of olive oil over medium-high heat. Cook haloumi until golden brown, 1-2 minutes each side.

4

• When veggies are done, add baby spinach 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 Nan's roasted pumpkin and haloumi slices. • Dollop over creamy pesto dressing. Sprinkle over almonds to serve. Enjoy!