Double Honey Sesame Haloumi

Name: Double Honey Sesame Haloumi with Roast Veggie Toss & Walnuts
Total time: 25 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 2 packet haloumi; 2 Sweet Potato; 1 Carrot; 1 portion Cauliflower; 1 Brown Onion; 1 sachet Garlic & Herb Seasoning; 1 packet walnuts; 1 tbs honey; 1 sachet Mixed Sesame Seeds; 1 packet Baby Spinach Leaves; 1 tsp vinegar (balsamic or white wine); 1 packet dill & parsley mayonnaise

with Roast Veggie Toss & Walnuts

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When you pair salty and squeaky haloumi with sweet and sticky honey, the result is pretty magical - and even more so when you add a sprinkle of sesame seeds. Serve over a hearty roast veggie toss and complete the dish with walnuts for some crunch.

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

Tags:

Veggie

Allergens:

Milk

•Walnut

•Sesamzaad

•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 Time25 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

2 packet

haloumi

Sweet Potato

Carrot

1 portion

Cauliflower

Brown Onion

1 sachet

Garlic & Herb Seasoning

1 packet

walnuts

1 sachet

Mixed Sesame Seeds

1 packet

Baby Spinach Leaves

1 packet

dill & parsley mayonnaise

Not included in your delivery

olive oil

1 tbs

honey

1 tsp

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)4610 kJ

Calories1102 kcal

Fat70 g

of which saturates31.2 g

Carbohydrate65 g

of which sugars44.7 g

Dietary Fibre15.1 g

Protein45 g

Sodium2893 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Large Frying Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water. • Cut sweet potato, carrot and beetroot into bite-sized chunks. • Slice brown onion into thin wedges. • Place sweet potato, carrot and beetroot in a large microwave-safe bowl. Cover with a damp paper towel. Microwave veggies on high, 2 minutes. • Gently stir veggies, return paper towel to bowl and microwave veggies on high for a further 1 minute. • Drain, then place veggies and onion on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning, season with salt and toss to coat. • Spread out evenly, then roast until golden and tender, 12-15 minutes.

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

• Roughly chop walnuts. • When the veggies have 5 minutes remaining, drain haloumi. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi, in batches, until golden brown, 1-2 minutes each side. • Reduce heat to medium. Add the honey and mixed sesame seeds and cook, turning haloumi, until fragrant and coated, 1 minute.

• To the tray with the roasted veggies, add baby spinach leaves and a drizzle of the vinegar and olive oil. • Gently toss to combine.

• Divide roast veggie toss between bowls. • Top with honey sesame haloumi. • Sprinkle with walnuts and top with a dollop dill & parsley mayonnaise to serve. Enjoy!