Honey Haloumi & Garlicky Veggie Toss

Name: Honey Haloumi & Garlicky Veggie Toss with Garlic Aioli & Almonds
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 packet haloumi; 1 carrot; 1 zucchini; 1 sweet potato; 1 beetroot; 1 brown onion; 1 sachet garlic & herb seasoning; ½ tablespoon (tbsp) honey; 1 packet mixed salad leaves; drizzle white wine vinegar; 1 packet garlic aioli; 1 packet flaked almonds

with Garlic Aioli & Almonds

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We're in our light and bright era so only a salad will do. Serve this vegetarian protein on a bed of garlicky 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:

Veggie

•Climate Superstar

Allergens:

Milk

•Eggs

•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 Time30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

haloumi

(Contains: Milk;)

carrot

zucchini

sweet potato

beetroot

brown onion

1 sachet

garlic & herb seasoning

1 packet

mixed salad leaves

1 packet

garlic aioli

(Contains: Eggs;)

1 packet

flaked almonds

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

Not included in your delivery

olive oil

½ tablespoon (tbsp)

honey

drizzle

white wine vinegar

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

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• 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.

• Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning 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.

• 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.