Kiwi Haloumi & Roast Pumpkin Toss

Name: Kiwi Haloumi & Roast Pumpkin Toss with Herbed Mayo & Spring Onion
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; ½ Onion; 1 potato; 1 packet peeled pumpkin pieces; 1 sachet Kiwi Spice Blend; 1 packet Baby Leaves; 1 packet Dill & Parsley Mayonnaise; 1 Spring Onion; 1 packet haloumi/grill cheese

with Herbed Mayo & Spring Onion

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Who doesn’t like a bit of char on their haloumi? This one gets a generous coating of our punchy Kiwi spice blend before it crisps up in the pan until golden. Finish it off with a bed of roasted veggies (that'll take barely any effort to whip up) and top it off with a sprinkling of spring onion for an outstanding pairing of flavours – without the sweat and tears.

We’ve replaced the crispy shallots in this recipe with spring onion due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Allergens:

Eggs

•Soy

•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 Time

DifficultyEasy

Ingredients

Serving amount

Onion

potato

1 packet

peeled pumpkin pieces

1 sachet

Kiwi Spice Blend

1 packet

Baby Leaves

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

Spring Onion

1 packet

haloumi/grill cheese

(Contains: Milk; )

Not included in your delivery

olive oil

Nutrition Values

Energy (kJ)2756 kJ

Fat46.1 g

of which saturates20.1 g

Carbohydrate31.5 g

of which sugars15.4 g

Dietary Fibre5.3 g

Protein28.7 g

Sodium1568 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 Frying Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut onion (see ingredients) into quarters. Cut potato into bite-sized chunks. Thinly slice spring onion. • Place onion, potato and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

• When the veggies have 5 minutes cook time remaining, cut hamoumi into 1cm slices. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook haloumi and Kiwi spice blend until golden brown, 1-2 minutes each side. Transfer to a paper towel-lined plate.

• To the tray of roast veggies, add baby leaves and toss to combine.

TIP: Transfer veggies and baby leaves to a bowl if your tray is getting crowded.

• Divide roast pumpkin toss between plates. Top with smokey haloumi. • Dollop over dill & parsley mayonnaise. Sprinkle with spring onion to serve. Enjoy!