Onion Chutney-Glazed Halloumi

Name: Onion Chutney-Glazed Halloumi with Herby Roasted Veggies & Garlic Yoghurt
Total time: 30 min
Yield: 2
Cuisine: New Zealand
Ingredients: 1 packet Peeled Pumpkin Pieces; 1 Red Onion; 1 packet Onion Chutney; 1 packet Baby Leaves; 1 packet Halloumi; 2 packet Potato; 2 Garlic; 1 sachet Kiwi Spice Blend; 1 Lemon; 1 packet Greek-Style Yoghurt; 1 packet Rosemary; 1 drizzle olive oil; 1 tsp balsamic vinegar

with Herby Roasted Veggies & Garlic Yoghurt

Get up to $175 off

An onion chutney is truly an all-rounder. It can go with anything, so why not try it with squeaky halloumi? It’s going to blow your mind with the sweet and sticky tastes on top of a roast veggie toss. It’s another win for onion chutney!

Tags:

Veggie

•Chef's Choice

Allergens:

Sulphites

•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

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Peeled Pumpkin Pieces

Red Onion

1 packet

Onion Chutney

(Contains: Sulphites; )

1 packet

Baby Leaves

1 packet

Halloumi

(Contains: Milk; )

2 packet

Potato

Garlic

1 sachet

Kiwi Spice Blend

Lemon

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

Rosemary

Not included in your delivery

1 drizzle

olive oil

1 tsp

balsamic vinegar

Nutrition Values

Calories589 kcal

Energy (kJ)2470 kJ

Fat33.2 g

of which saturates19.6 g

Carbohydrate39.5 g

of which sugars19.9 g

Dietary Fibre7.5 g

Protein30.2 g

Cholesterol0 mg

Sodium1420 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 oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. Cut onion (see ingredients) into wedges. Pick and finely chop rosemary. • Place potato, onion and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil, sprinkle with Kiwi spice blend and rosemary, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, slice lemon into wedges. • Finely chop garlic. • Cut halloumi into 1cm-thick slices.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. • Transfer garlic oil to a small heatproof bowl, then add Greek-style yoghurt (see ingredients) and a squeeze of lemon juice and stir to combine. Season to taste.

• When the veggies have 5 minutes remaining, return the frying pan to medium-high heat with a drizzle of olive oil. Cook halloumi until golden brown, 1-2 minutes each side. • Remove pan from heat, then add onion chutney, the balsamic vinegar and a splash of water, turning halloumi to coat.

• When the roasted veggies are done, remove tray from oven, then add baby leaves, a generous squeeze of lemon juice and a drizzle of olive oil. • Gently toss to combine.

• Divide herby roasted veggies between bowls. • Top with onion chutney-glazed halloumi and dollop over garlic yoghurt. • Serve with any remaining lemon wedges. Enjoy!