HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSweet Mustard Crumbed Haloumi
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Sweet Mustard Crumbed Haloumi

Sweet Mustard Crumbed Haloumi

with Roasted Veggies & Pesto Dressing

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Take a winter veggie toss to new heights with this tumble of baby spinach, rocket and roasted veggies. As a special topping, we’ve coated haloumi in a mild sweet mustard spice mix and fried it for a golden finish. Add a drizzle of creamy pesto and you’ll be begging for this for dinner every night!

Allergens:MilkGlutenEggs

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

Total Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 block

haloumi/grill cheese

(ContainsMilk)

1 packet

peeled pumpkin pieces

1 unit

onion

1 unit

beetroot

1 sachet

sweet mustard spice blend

1 packet

panko breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)

1 packet

pumpkin seeds (pepitas)

1 bag

salad leaves

1 tub

creamy pesto dressing

(ContainsMilk)

Not included in your delivery

olive oil

4 tsp

plain flour

(ContainsGluten)

1 tsp

honey

2 tsp

balsamic vinegar

1 unit

egg

(ContainsEggs)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3880 kJ
Fat62 g
of which saturates19.7 g
Carbohydrate55 g
of which sugars24.4 g
Dietary Fibre0 g
Protein37.3 g
Cholesterol0 mg
Sodium1230 mg
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Small Bowl
Baking Paper
Baking Tray
Medium Bowl
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Place the haloumi in a small bowl of cold water and set aside to soak. TIP: Soaking the haloumi helps reduce the saltiness. Cut the beetroot (unpeeled) into 1cm cubes. TIP: Wear gloves to prevent stained fingers! Cut the red onion into 2cm wedges. Cut the peeled pumpkin into 2cm chunks. TIP: Cut the veggies to the correct size so they cook in the allocated time.

2

Place the pumpkin, beetroot and red onion on an oven tray lined with baking paper. Drizzle with olive oil and season with a generous pinch of salt and pepper. Toss to coat and roast until tender, 25-30 minutes. TIP: Beetroot is still quite firm even when cooked. It's done when it can be pierced with a fork.

3

While the vegetables are roasting, drain the haloumi and pat dry with paper towel then cut into 1cm slices. In a shallow bowl, combine the plain flour, sweet mustard spice blend and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip the haloumi slices into the flour mixture, followed by the egg, and finally in the panko breadcrumbs. Set aside on a plate.

4

When the veggies have 10 minutes cook time left, heat a medium frying pan over a medium-high heat. Add the pumpkin seeds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl. Return the frying pan to a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, cook the haloumi until golden brown, 2 minutes each side. Transfer to a plate lined with paper towel.

5

In a medium bowl, combine the honey, balsamic vinegar and olive oil (1 tsp for 2 people / 2 tsp for 4 people). Add the roasted veggies and the spinach & rocket mix to the bowl and toss to combine.

6

Divide the roast veggie toss and sweet mustard crumbed haloumi between plates. Sprinkle with the pumpkin seeds and serve with the creamy pesto dressing.