Honey-Glazed Haloumi
with Roast Veggie Toss, Almonds & Garlic Yoghurt
Is there anything better than honey-spiked haloumi, hot off the pan? How about honey-spiked haloumi on a bed of all the best roast veggies, topped with roast almonds for crunch and a quick garlic yoghurt for a touch of tang.
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.
Ingredients
1 portion
cauliflower
1
carrot
1
zucchini
1 sachet
garlic & herb seasoning
2 clove
garlic
1 packet
haloumi
(Contains Milk;)
1 bag
baby spinach leaves
1 packet
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut. )
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
2 tsp
honey
1 drizzle
balsamic vinegar
Nutritional Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the cauliflower and carrot into bite-sized chunks. Thickly slice the zucchini into half-moons.
Place the veggies on a lined oven tray. Drizzle with olive oil, sprinkle with the garlic & herb seasoning and season with pepper. Toss to coat. Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
While the veggies are roasting, finely chop the garlic. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook garlic, stirring, until fragrant, 1 minute. Transfer to a small bowl, then stir in the Greek-style yoghurt. Season to taste. Set aside.
When the veggies have 5 minutes remaining, cut the haloumi into 2cm-thick slices. Return the frying pan to a medium-high heat with a drizzle of olive oil. Once hot, cook the haloumi until golden brown, 1-2 minutes each side. Add the honey, turning to coat. Remove from the heat.
Add the baby spinach leaves and a drizzle of balsamic vinegar to the tray of roast veggies. Gently toss to combine. Season to taste.
Divide the roast veggie toss between plates. Top with the honey-glazed haloumi. Sprinkle over the roasted almonds. Serve with a dollop of garlic yoghurt.
TIP: Roughly chop the almonds, if preferred.
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