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Sambal Halloumi & Roast Veggie Toss
Sambal Halloumi & Roast Veggie Toss

Sambal Halloumi & Roast Veggie Toss

with Toasted Almonds & Lime

This dish comes with a big juicy warning - it’s too delicious to refuse! Be lured to the table when you get a good whiff of the juicy halloumi, marinated in sambal spices. Combined with roasted root veggies and a zesty mayo, this dish will have you running back for seconds in no time.

Tags:
Veggie
Allergens:
Milk
Almond

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

Total35 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1 sachet

Mild North Indian Spice Blend

2

Kumara

1 packet

Halloumi

1 packet

Mint

1 sachet

mild sambal seasoning

packet

Mayonnaise

1 packet

Flaked Almonds

1

Lime

1

Carrot

1

Beetroot

Not included in your delivery

1 drizzle

olive oil

1 tsp

honey

Nutrition Values

Calories585 kcal
Energy (kJ)2450 kJ
Fat33.7 g
of which saturates18.6 g
Carbohydrate39.3 g
of which sugars24.4 g
Dietary Fibre7.9 g
Protein27.5 g
Sodium2150 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

Roast the veggies
1

• Preheat oven to 240°C/220°C fan-forced. Peel kūmara. Cut kūmara and carrot into bite-sized chunks. Cut beetroot into 1cm chunks. • Place veggies on a lined oven tray. Sprinkle over mild North Indian spice blend, drizzle with olive oil and toss to coat. Season with salt and pepper. • Spread out evenly, then roast until tender, 25-30 minutes.

Get prepped
2

• Meanwhile, heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl and set aside. • Zest lime to get a pinch and slice into wedges. In a small bowl, combine mayonnaise and lime zest. Season with salt and pepper. Set aside.

Cook the halloumi
3

• Cut halloumi into 1cm-thick slices. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook halloumi until golden brown, 1-2 minutes each side. • Add Sri Lankan spice blend, honey and cook, turning to coat, until fragrant, 1 minute.

Finish & serve
4

• When roast veggies are done, add a generous squeeze of lime juice to the tray. Gently toss to combine. Season to taste. • Divide roast veggie toss between plates. Top with halloumi. • Spoon over lime mayo. Garnish with toasted almonds and tear over mint. Serve with any remaining lime wedges. Enjoy!

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