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


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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 block

haloumi/grill cheese


1 packet

peeled pumpkin pieces

1 unit


1 unit


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


Not included in your delivery

olive oil

4 tsp

plain flour


1 tsp


2 tsp

balsamic vinegar

1 unit


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
Utensilsarrow down iconarrow down icon
Chopping board
Small Bowl
Baking Paper
Baking Tray
Medium Bowl
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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.


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