Honey & Thyme Roasted Fetta

Name: Honey & Thyme Roasted Fetta with Warm Sweet Potato & Carrot Crisp Salad
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: 200 g sweet potato; 1 carrot; 3 tbs olive oil; 1 bag green beans; 1 Bake-At-Home Sourdough Rolls; 1 bunch thyme; 1 clove garlic; 1 block fetta cheese; 1 packet walnuts; 2 tsp honey; 1 tsp balsamic vinegar; ½ bag rocket leaves

with Warm Sweet Potato & Carrot Crisp Salad

Get up to $200 off!

We’re pretty excited about this salad; it’s been given a winter makeover. Forget haloumi, because tonight we’re baking fetta! By the time it’s introduced to honey and thyme, it’s well and truly ready for winter. Yum.

Allergens:

Gluten

•Milk

•Walnut

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 Time

DifficultyEasy

Ingredients

Serving amount

200 g

sweet potato

carrot

1 bag

green beans

Bake-At-Home Sourdough Rolls

(Contains: Gluten;)

1 bunch

thyme

1 clove

garlic

1 block

fetta cheese

(Contains: Milk;)

1 packet

walnuts

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

½ bag

rocket leaves

Not included in your delivery

3 tbs

olive oil

2 tsp

honey

1 tsp

balsamic vinegar

Nutritional Values

per serving

Energy (kJ)0 kJ

Calories2680 kcal

Fat43.6 g

of which saturates11.7 g

Carbohydrate43.6 g

of which sugars17.3 g

Dietary Fibre0 g

Protein18.2 g

Cholesterol0 mg

Sodium710 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Peeler

•Chopping board

•Knife

•Pan

•Baking Tray

•Bowl

Cooking Steps

PDF

Preheat the oven to 200°C/180°C fan-forced. Peel the sweet potato and carrot into ribbons using a vegetable peeler. Add to a prepared oven tray, toss with 1/3 of the olive oil and season with salt and pepper. Bake for 20 minutes, or until golden and starting to crisp. Stir occasionally, using tongs to separate the vegetable ribbons.

Trim the green beans and cut into quarters. Tear the bake-at-home sourdough baguette into 1 cm chunks. Pick the thyme leaves.

Heat 1/3 of the olive oil in a medium frying pan over a medium-high heat. Add the green beans and sourdough chunks and cook for 5-6 minutes, or until the beans are tender and the sourdough is crisp. Peel the garlic and crush into the pan. Cook for 1 minute, or until fragrant. Season with salt and pepper.

Slice the fetta cheese in half widthways and place on the second prepared oven tray. Bake for 7 minutes, or until lightly golden. Remove from the oven and preheat the grill to high. Add the walnuts to the tray, drizzle the honey over the fetta and walnuts, and sprinkle over the thyme. Grill the fetta and walnuts for 2 minutes, or until golden.

Fetta cheese is a little different to hard cheeses as it doesn’t melt when heated. For delicious results we recommend serving the baked fetta straight from the oven to the table. Use this recipe again as a warm addition to mezze plates prepared at home.

Combine the balsamic vinegar and the remaining olive oil in a medium bowl. Add the rocket leaves, green beans and sourdough chunks and toss to coat in the dressing.