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 & Almonds

We're in our light and bright era this Summer, 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'.

Tags:
Quick Prep
Veggie
Allergens:
Milk
Almond
Egg

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 Time
DifficultyEasy

Ingredients

Serving amount

2 packet

haloumi

(Contains Milk;)

1

carrot

1

zucchini

1

beetroot

1

brown onion

1 sachet

chermoula spice blend

1 bag

mixed salad leaves

1 packet

flaked almonds

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

1 packet

garlic aioli

(Contains Egg;)

1

potato

Not included in your delivery

olive oil

½ tbs

honey

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)3839 kJ
Fat66.5 g
of which saturates30.3 g
Carbohydrate36.3 g
of which sugars24.8 g
Protein44.5 g
Sodium2680 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Baking Tray
Large Frying Pan

Instructions

1
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 potato and beetroot into small chunks. • Cut brown onion into thick wedges.

2
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
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. 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
4

• Divide roast veggie salad between bowls. • Top with haloumi and flaked almonds. • Drizzle over garlic aioli to serve. Enjoy!