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

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'.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:
Under 650kcal
Quick Prep
Veggie
Climate Superstar
Under 40g carbs
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

1 packet

haloumi

(Contains Milk;)

1

carrot

1

zucchini

1

beetroot

1

brown onion

1 sachet

chermoula spice blend

1 packet

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)2687 kJ
Fat43.8 g
of which saturates15.9 g
Carbohydrate35.2 g
of which sugars23.8 g
Dietary Fibre11.7 g
Protein27.4 g
Sodium1645 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. • 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.

4
4

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