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

Honey Haloumi & Chermoula Veggie Toss

with Garlic Aioli

We’re in our light and bright era so only a salad will do. Serve this vegetarian protein on a bed of roasted veggies and mixed salad leaves. Drizzle with garlic aioli for the final ‘pièce de résistance’.

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

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

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;)

1

carrot

1

zucchini

1

sweet potato

1

beetroot

1

onion

1 sachet

chermoula spice blend

(May be present: Soy.)

1 packet

mixed salad leaves

1 packet

garlic aioli

(Contains: Egg;)

Not included in your delivery

olive oil

½ tbs

honey

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)2582 kJ
Calories617 kcal
Fat39.4 g
of which saturates15.1 g
Carbohydrate39.4 g
of which sugars28.4 g
Dietary Fibre12.4 g
Protein26.8 g
Sodium1534 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Cooking Steps

1
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 onion into thick wedges.

2
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
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 the 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
4

• Divide chermoula veggie toss between bowls. • Top with honey haloumi. • Drizzle over garlic aioli to serve. Enjoy!