Double Honey Haloumi & Chermoula Veggie Toss

Name: Double Honey Haloumi & Chermoula Veggie Toss with Garlic Aioli & Almonds
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 2 packet haloumi; 1 carrot; 1 zucchini; 1 sweet potato; 1 beetroot; 1 brown onion; 1 sachet Chermoula Spice Blend; ½ tbs honey; 1 packet mixed salad leaves; drizzle white wine vinegar; 1 packet flaked almonds; 1 packet garlic aioli

with Garlic Aioli & Almonds

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We're in our light and bright era so only a salad will do. Serve this vegetarian protein on a bed of Moroccan-spiced veggies and mixed salad leaves. Drizzle with garlic aioli and sprinkle with almonds for the final 'pièce de réistance'.

We’ve replaced the potato in this recipe with sweet potato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:

Veggie

Allergens:

Milk

•Almond

•Eggs

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

2 packet

haloumi

(Contains: Milk;)

carrot

zucchini

sweet potato

beetroot

brown onion

1 sachet

Chermoula Spice Blend

(May be present: Soy.)

1 packet

mixed salad leaves

1 packet

flaked almonds

(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

1 packet

garlic aioli

(Contains: Eggs;)

Not included in your delivery

olive oil

½ tbs

honey

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)3862 kJ

Calories923 kcal

Fat62.8 g

of which saturates30.5 g

Carbohydrate36.6 g

of which sugars25.4 g

Dietary Fibre13.4 g

Protein44.3 g

Sodium2946 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Frying Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • To a medium bowl, add haloumi and cover with water to soak. • Thinly slice carrot and zucchini into rounds. • Cut sweet potato and beetroot into small chunks. • Cut brown onion into thick wedges.

• Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with chermoula spice blend and toss to coat. • Roast until tender, 25-30 minutes. Set aside to cool slightly.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork. TIP: If your oven tray is getting crowded, divide the veggies between two trays.

• When the veggies have 5 minutes remaining, drain and cut haloumi into 1cm-thick slices. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi until golden brown, 1-2 minutes each side. Cook in batches for best results. • In last minute of cook time, add honey, turning haloumi to coat. • To tray with roasted veggies, add mixed salad leaves and a drizzle of the white wine vinegar. Gently toss to combine. Season to taste.