Haloumi takes centre stage in this Mexican-style dish, which comes together in four simple steps thanks to a few shortcut ingredients: pre-chopped veg, a trusty spice blend for a bit of heat, and our mild chipotle sauce, which, with a bit of honey, creates a gorgeous glaze which works a treat against the salty, squeaky cheese.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
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.
mild chipotle sauce(ContainsSoy)
baby spinach leaves
flaked almonds(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
Mexican Fiesta spice blend(May be present Gluten)
cauliflower, carrot & zucchini mix
white wine vinegar
• Preheat oven to 240°C/220°C fan forced. • SPICY! You may find the spice blend hot! Add less if you're sensitive to heat. Place cauliflower, carrot & zucchini mix on a lined oven tray. Drizzle with olive oil, sprinkle with Mexican Fiesta spice blend and season with salt. Toss to coat. Roast until slightly tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• When the veggies have 10 minutes remaining, cut haloumi into 1cm-thick slices. Set aside. • SPICY! Chipotle is a mild sauce, but use less if you're sensitive to heat. In a small bowl, combine the honey and mild chipotle sauce. • 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. • Reduce heat to medium. Add honey-chipotle glaze, turning haloumi to coat, until fragrant, 1 minute.
• To the roast veggie tray, add baby spinach leaves and a drizzle of white wine vinegar. • Toss to combine.
• Divide Mexican veggie toss between bowls. Top with honey-chipotle haloumi, spooning over any remaining glaze from the pan. • Sprinkle with flaked almonds to serve. Enjoy!