Honey Haloumi & Crouton Veggie Salad

Name: Honey Haloumi & Crouton Veggie Salad with Almonds & Dijon Aioli Dressing
Total time: 25 min
Yield: 2
Cuisine: ModOz
Ingredients: 1 olive oil; 1 red onion; 1 bag Carrot & Zucchini Mix; 1 packet haloumi; 1 packet garlic aioli; 1 drizzle balsamic vinegar; 1 Bake-At-Home Ciabatta; ½ tbs honey; 1 cucumber; 1 bag baby spinach leaves; 1 packet flaked almonds; 1 packet Dijon mustard

with Almonds & Dijon Aioli Dressing

Up to 180$ + Free Treats / Extras for Life

A feast for the eyes and the tastebuds, this colourful confetti of roasted veggies is sure to put you in a good mood... especially when topped with juicy, honey-coated haloumi. Tie the components together with crunchy almonds to serve!

Tags:

Easy Prep

•Veggie

•Climate Superstar

Allergens:

Milk

•Eggs

•Gluten

•Soy

•Wheat

•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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

red onion

1 bag

Carrot & Zucchini Mix

1 packet

haloumi

(Contains: Milk;)

1 packet

garlic aioli

(Contains: Eggs;)

Bake-At-Home Ciabatta

(Contains: Gluten, Soy, Wheat; May be present: Eggs, Milk, Sesame, Lupin, Almond, Hazelnut.)

cucumber

1 bag

baby spinach leaves

1 packet

flaked almonds

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

1 packet

Dijon mustard

Not included in your delivery

olive oil

1 drizzle

balsamic vinegar

½ tbs

honey

Nutritional Values

Energy (kJ)3119 kJ

Fat49.1 g

of which saturates16.8 g

Carbohydrate47.3 g

of which sugars18.6 g

Protein28.4 g

Sodium1623 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Tray

•Baking Paper

Cooking Steps

• Preheat oven to 220°C/200°C. • Cut red onion into wedges. • Add onion and carrot & zucchini mix to a lined oven tray and drizzle with olive oil. Season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes.

• While veggies are cooking, cut haloumi into 1cm thick slices. • In a medium bowl, add haloumi and cover with water to soak. • In a large bowl, combine garlic aioli, Dijon mustard, the balsamic vinegar and a drizzle of olive oil. Season to taste. • Cut or tear bake-at-home ciabatta into bite-sized chunks. • Place on a second lined oven tray, drizzle with olive oil and season with salt and pepper. • Toss to coat and bake until golden, 5-7 minutes.

• 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. • Reduce heat to medium. Add the honey, turning to coat, until fragrant, 1-2 minutes. • Meanwhile, slice cucumber.

• Add baby spinach leaves, cucumber, roasted veggies and croutons to the dressing bowl and toss to combine. Season to taste. • Divide the crouton veggie salad between plates and top with the honey haloumi and flaked almonds to serve. Enjoy!