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Honey Glazed Haloumi & Roast Veggie Toss
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Honey Glazed Haloumi & Roast Veggie Toss

Honey Glazed Haloumi & Roast Veggie Toss

with Roasted Almonds & Greek-Style Yoghurt

Here’s a hearty vegetarian meal that brings inspiration from across the globe to your plate. Flavourful haloumi meets roasted vegetables tossed with herby garlic seasoning, and there’s a tangy yoghurt dressing and toasted almonds to finish it off.

This recipe is under 650kcal per serving.

Tags:
Over 30g protein
Under 650kcal
Veggie
Climate Superstar
Allergens:
Milk
Almond

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 Time35 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

haloumi

(Contains Milk;)

2

sweet potato

1

carrot

1

beetroot

2 clove

garlic

½

lemon

1 sachet

garlic & herb seasoning

pinch

chilli flakes

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 tbs

water (for the glaze)

1 tbs

honey

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)2701 kJ
Fat33.3 g
of which saturates16.1 g
Carbohydrate55.4 g
of which sugars33.8 g
Protein30.3 g
Sodium1583 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Large Frying Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Meanwhile, cut haloumi into 1cm-thick slices. Place haloumi in a medium bowl and cover with water. • Cut sweet potato, carrot and beetroot into bite-sized chunks. • Finely chop garlic. • Zest lemon and cut into wedges.

2
2

• Place prepped veggies on a lined oven tray. • Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with pepper. Toss to coat, then roast until tender, 20-25 minutes.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

3
3

• When veggies have 5 minutes remaining, drain haloumi and pat dry. 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.

4
4

• Reduce heat to medium. In the last minute of cook time, add garlic, the water, the honey, a pinch of lemon zest and chilli flakes (if using!) and turn haloumi to coat, until fragrant, 1-2 minutes.

5
5

• To the tray with the roasted veggies, add baby spinach leaves, a squeeze of lemon juice and a drizzle of the white wine vinegar. • Gently toss to combine. Season to taste.

6
6

• Roughly chop roasted almonds. • Divide roast veggie toss between plates. Top with sweet and sticky haloumi. • Sprinkle with almonds. Serve with a dollop of Greek-style yoghurt and any remaining lemon wedges. Enjoy!