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.
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
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
1 drizzle
olive oil
1 tsp
honey
• 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.
• 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.
• 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.
• 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!