Sweet & Sticky Glazed Haloumi

Name: Sweet & Sticky Glazed Haloumi with Roast Veggie Toss, Almonds & Greek-Style Yoghurt
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 sweet potato; 1 carrot; 1 beetroot; 1 sachet garlic & herb seasoning; 1 packet haloumi; 2 clove garlic; ½ lemon; 2 tbs water (for the glaze); 1 tbs honey; pinch chilli flakes; 1 packet baby spinach leaves; drizzle white wine vinegar; 1 packet roasted almonds; 1 packet Greek-style yoghurt

with Roast Veggie Toss, Almonds & Greek-Style Yoghurt

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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:

Calorie Smart

•Veggie

•Climate Superstar

Allergens:

Milk

•Almond

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 Time35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

sweet potato

carrot

beetroot

1 sachet

garlic & herb seasoning

1 packet

haloumi

2 clove

garlic

lemon

pinch

chilli flakes

1 packet

baby spinach leaves

1 packet

roasted almonds

1 packet

Greek-style yoghurt

Not included in your delivery

olive oil

2 tbs

water (for the glaze)

1 tbs

honey

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2701 kJ

Calories646 kcal

Fat31.4 g

of which saturates16.2 g

Carbohydrate55.4 g

of which sugars34 g

Dietary Fibre18.6 g

Protein29.9 g

Sodium1709 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• 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. Set aside. • Cut sweet potato, carrot and beetroot into bite-sized chunks. • Finely chop garlic. • Zest lemon and cut into wedges.

• 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.

• When veggies have 5 minutes remaining, drain haloumi and pat dry. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side.

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

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

• 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!