Double Honey-Glazed Haloumi

Name: Double Honey-Glazed Haloumi with Roast Veggie Toss, Almonds & Garlic Yoghurt
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 potato; 1 carrot; 1 beetroot; 1 sachet garlic & herb seasoning; 2 packet haloumi; 2 clove garlic; 1 tbs honey; 1 bag baby spinach leaves; 1 drizzle white wine vinegar; 1 packet roasted almonds; 1 packet Greek-style yoghurt

with Roast Veggie Toss, Almonds & Garlic Yoghurt

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Here’s a hearty vegetarian meal that brings inspiration from across the globe to your plate. Flavourful haloumi meets roasted vegetables tossed with Mumbai-style spices, and there’s a tangy yoghurt dressing and toasted almonds to finish it off.

Tags:

Veggie

Allergens:

Milk

•Almond

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 Time35 minutes

Cooking Time

DifficultyMedium

Ingredients

Serving amount

potato

carrot

beetroot

1 sachet

garlic & herb seasoning

2 packet

haloumi

(Contains: Milk;)

2 clove

garlic

1 bag

baby spinach leaves

1 packet

roasted almonds

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

1 packet

Greek-style yoghurt

(Contains: Milk;)

Not included in your delivery

olive oil

1 tbs

honey

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)3716 kJ

Fat55.7 g

of which saturates30.5 g

Carbohydrate48.8 g

of which sugars26.1 g

Protein47.9 g

Sodium2607 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. • Cut beetroot into small chunks.

• Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with pepper. Toss to coat, then roast until tender, 20-25 minutes. • Meanwhile, cut haloumi into 1cm-thick slices. Place in a medium bowl and cover with water.

TIP: If your oven tray is crowded, divide veggies between two trays.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

• Meanwhile, finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook garlic, stirring, until fragrant, 1 minute. Transfer to a small bowl, then stir in the Greekstyle yoghurt. Season to taste. Set aside.

• When veggies have 5 minutes remaining, drain haloumi and pat dry. Return frying pan to medium-high heat with a drizzle of olive oil. • Cook haloumi until golden brown, 1-2 minutes each side. • Reduce heat to medium. Add the honey, turning to coat, until fragrant, 1-2 minutes.

TIP: Cook haloumi in batches if your pan is getting crowded!

• To the tray with the roasted veggies, add baby spinach leaves and a drizzle of white wine vinegar. • Gently toss to combine. Season to taste.

• Roughly chop roasted almonds. • Divide roast veggie toss between plates. Top with honey-glazed haloumi. Sprinkle with almonds. • Serve with a dollop of garlic yoghurt. Enjoy!