Halloumi & Pesto Dressing

Name: Halloumi & Pesto Dressing with Garlic Roast Veggie Salad
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Panko Breadcrumbs; 1 Kumara; 1 packet Baby Leaves; 1 packet Halloumi; 2 packet Potato; 1 Carrot; 1 packet Creamy Pesto Dressing; 2 sachet Kiwi Spice Blend; white wine vinegar; piece egg; plain flour; 1 drizzle olive oil

with Garlic Roast Veggie Salad

Get up to $175 off

This is no ordinary schnitzel; tonight's golden crumbed halloumi dish features a medley of roasted veggies and a drizzle of creamy pesto dressing for extra flair. With flavours like these, you won’t be missing your pub schnitty anytime soon!

Tags:

Kid Friendly

•Veggie

•Mediterranean

Allergens:

Wheat

•Gluten

•Milk

•Soy

•Eggs

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 Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Panko Breadcrumbs

(Contains: Wheat, Gluten; )

Kumara

1 packet

Baby Leaves

1 packet

Halloumi

(Contains: Milk; )

2 packet

Potato

Carrot

1 packet

Creamy Pesto Dressing

(Contains: Soy; )

2 sachet

Kiwi Spice Blend

Not included in your delivery

white wine vinegar

piece

egg

(Contains: Eggs; )

plain flour

(Contains: Gluten; May be present: Wheat. )

1 drizzle

olive oil

Nutrition Values

Energy (kJ)3880 kJ

Calories927 kcal

Fat42.1 g

of which saturates21.6 g

Carbohydrate97.7 g

of which sugars45.4 g

Dietary Fibre12.1 g

Protein40.1 g

Sodium2743 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

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut carrot, kumara and potato into bite-sized chunks.
• Place veggies on a lined oven tray and sprinkle over garlic & herb seasoning. Drizzle with olive oil, season with salt and toss to coat.
• Spread out evenly, then roast until tender, 20-25 minutes.
• When the veggies are done, add baby leaves and a drizzle of white wine vinegar and olive oil. Toss to combine and season to taste.
• In a medium bowl, place halloumi and cover with water to soak.

• Drain halloumi and pat dry. Cut the halloumi into 1cm-thick slices. In a shallow bowl, add the plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs.
• Dip the halloumi slices into the flour mixture, followed by egg, and finally in the panko breadcrumbs. Set aside on a plate.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base.
• Cook halloumi until golden brown, 2 minutes each side. Set aside on a paper towel-lined plate.