Double Honey Haloumi & Chermoula Veggie Toss
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Double Honey Haloumi & Chermoula Veggie Toss

Double Honey Haloumi & Chermoula Veggie Toss

with Garlic Aioli

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

Tags:
Veggie
Allergens:
Milk
•Sulphites
•Egg

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

1

Carrot

1

Beetroot

2

Haloumi

(Contains Milk;)

1

Mixed Salad Leaves

1

Chermoula Spice Blend

(Contains Sulphites;)

1

Zucchini

1

Garlic Aioli

(Contains Egg;)

1

Brown Onion

1

Sweet Potato

Not included in your delivery

olive oil

white wine vinegar

honey

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Nutritional Values

Energy (kJ)3539 kJ
Calories846 kcal
Fat59.5 g
of which saturates30.1 g
Carbohydrate37.8 g
of which sugars27.3 g
Dietary Fibre12.9 g
Protein41.2 g
Sodium2518 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• 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.

2

• 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.

3

• 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. • In the last minute of cook time, add the honey, turning haloumi to coat. • To tray with roasted veggies, add mixed salad leaves and a drizzle of white wine vinegar. Gently toss to combine. Season to taste with salt and pepper. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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.

4

• Divide roast veggie salad between bowls. • Top with haloumi. • Drizzle over garlic aioli to serve. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~