Honey Haloumi & Chermoula Veggie Toss
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Honey Haloumi & Chermoula Veggie Toss

Honey Haloumi & Chermoula Veggie Toss

with Garlic Aioli & Almonds

We're in our light and bright era so only a salad will do. Serve this vegetarian protein on a bed of Moroccan-spiced veggies and mixed salad leaves. Drizzle with garlic aioli and sprinkle with almonds for the final 'pièce de réisistance'.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Calorie Smart
•Under 40g carbs
•Veggie
•Climate Superstar
Allergens:
Milk
•Sulphites
•Almond
•Egg

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 Time30 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1

Haloumi

(Contains Milk;)

1

Sweet Potato

1

Carrot

1

Zucchini

1

Beetroot

1

Brown Onion

1

Chermoula Spice Blend

(Contains Sulphites;)

1

Mixed Salad Leaves

1

Flaked Almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1

Garlic Aioli

(Contains Egg;)

Not included in your delivery

olive oil

honey

white wine vinegar

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Nutritional Values

Energy (kJ)2756 kJ
Calories659 kcal
Fat42 g
of which saturates16 g
Carbohydrate38.9 g
of which sugars28.2 g
Dietary Fibre14.3 g
Protein27.3 g
Sodium1790 mg
The average adult daily energy intake is 8700 kJ

Instructions

1

• Preheat oven to 240°C/220°C fan-forced. • To a medium bowl, add haloumi and cover with water to soak. • Thinly slice carrot and zucchini into rounds. • Cut sweet potato and beetroot into small chunks. • Cut brown onion into thick wedges.

2

• Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with chermoula spice blend and toss to coat. • Roast until tender, 25-30 minutes. Set aside to cool slightly.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork. TIP: If your oven tray is getting crowded, divide the veggies between two trays.

3

• When the veggies have 5 minutes remaining, drain and cut haloumi into 1cm-thick slices. • 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. • In the last minute of cook time, add the honey, turning haloumi to coat. • To tray with roasted veggies, add mixed salad leaves and a drizzle of white wine vinegar. Gently toss to combine. Season to taste with salt and pepper.

4

• Divide roast veggie salad between bowls. • Top with haloumi and flaked almonds. • Drizzle over garlic aioli to serve. Enjoy!