Salmon & Sunny Halloumi Veggie Toss

Name: Salmon & Sunny Halloumi Veggie Toss with Balsamic Glaze
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Balsamic Glaze; 280 g Salmon; 1 packet baby leaves; 1 Red Onion; 1 packet Potato; 1 Courgette; 1 Beetroot; 1 packet Halloumi

with Balsamic Glaze

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Salmon is always nice cooked with light flavours, but a dark and rich balsamic glaze really takes it up a notch. With delicious root veggies in a cosy and vibrant toss, this might be the new best way to eat salmon.

Tags:

Dietitian Approved

•High Protein

•Mediterranean

Allergens:

Sulphites

•Fish

•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 sachet

Garlic & Herb Seasoning

1 packet

Balsamic Glaze

(Contains: Sulphites; May be present: Sesame, Fish, Eggs, Soy, Milk. )

280 g

Salmon

(Contains: Fish; )

1 packet

baby leaves

Red Onion

1 packet

Potato

Courgette

Beetroot

1 packet

Halloumi

(Contains: Milk; )

Nutrition Values

Calories805 kcal

Energy (kJ)3370 kJ

Fat49.1 g

of which saturates21.9 g

Carbohydrate33.4 g

of which sugars24.1 g

Dietary Fibre7.6 g

Protein56.6 g

Cholesterol1.1 mg

Sodium1340 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 Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut onion (see ingredients) into wedges. Cut beetroot into thin wedges. Slice courgette and potato into thin sticks. • Cut halloumi into bite-sized chunks.

• Place onion, beetroot, potato and courgette on a lined oven tray. Drizzle with olive oil, sprinkle over garlic & herb seasoning, season with salt and toss to coat. • Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, pat salmon dry with paper towel and season both sides with salt and pepper. TIP: Patting the skin dry helps it crisp up in the pan!

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a plate. • Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. • When oil is hot, cook halloumi, tossing occasionally, until golden brown, 2-4 minutes. • Transfer to a plate lined with paper towel.