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.
garlic & herb seasoning
baby spinach leaves
roasted almonds(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
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.