Honey Haloumi & Roast Veggie Freekeh

Name: Honey Haloumi & Roast Veggie Freekeh with Dill & Parsley Mayo
Total time: 45 min
Yield: 2
Cuisine: ModOz
Ingredients: 1 olive oil; 1 packet haloumi; 2 clove garlic; ½ packet freekeh; 20 g butter; 1 sachet vegetable stock powder; 1 tomato; 2 carrot; 1 capsicum; 1 bag baby spinach leaves; ½ lime; 1 tbs honey; 1 packet dill & parsley mayonnaise; 1 packet pepitas; 1 packet Greek-style yoghurt

with Dill & Parsley Mayo

Up to 180$ + Free Treats / Extras for Life

We're using the ancient wholegrain from the Middle East, freekeh, as the nutty and soft base to carry all the delicious flavours of roasted veggies and honey-coated haloumi. Bring the bowl together with a creamy herby mayo and crunchy flaked almonds. Dinner's served!

Tags:

Veggie

Allergens:

Milk

•Gluten

•Eggs

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 Time45 minutes

Cooking Time

DifficultyMedium

Ingredients

Serving amount

1 packet

haloumi

(Contains: Milk;)

2 clove

garlic

½ packet

freekeh

(Contains: Gluten;)

1 sachet

vegetable stock powder

tomato

carrot

capsicum

1 bag

baby spinach leaves

lime

1 packet

dill & parsley mayonnaise

(Contains: Eggs;)

1 packet

pepitas

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

1 packet

Greek-style yoghurt

(Contains: Milk;)

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

1 tbs

honey

Nutritional Values

Energy (kJ)3977 kJ

Fat62.3 g

of which saturates24.3 g

Carbohydrate48.6 g

of which sugars29.4 g

Protein33.8 g

Sodium1683 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Baking Paper

•Medium Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. In a medium bowl, add haloumi and cover with water to soak. Finely chop garlic. Rinse freekeh (see ingredients). • In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Toast the freekeh, stirring occasionally, until golden, 1-2 minutes. Half-fill the saucepan with water, then add a good pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 30-35 minutes. • Drain and rinse. Return the pan to medium heat with the butter and garlic. Cook until fragrant, 1 minute. Add freekeh and vegetable stock powder and stir to combine.

TIP: The freekeh is cooked when it has softened but still retains some bite.

• While the freekeh is cooking, cut tomato into wedges. Cut carrot into bite-sized chunks. Cut capsicum into small chunks. • Place the veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until tender, 20-25 minutes.

• While the veggies are roasting, roughly chop baby spinach leaves. • Cut lime into wedges. Drain haloumi and pat dry. Cut haloumi into 1cm-thick slices.

• Heat a medium frying pan over medium-high heat with a drizzle of olive oil. • Add haloumi to the pan and cook until golden brown, 1-2 minutes each side. Reduce heat to medium and add the honey. Cook until fragrant, turning the haloumi, 1 minute.

• When the freekeh is cooked, add spinach, roasted veggies and a generous squeeze of lime juice. Toss to combine and season to taste with salt and pepper.

• Divide the roast veggie freekeh between bowls. • Top with the honey haloumi. Drizzle over dill & parsley mayonnaise and Greek-style yoghurt. • Garnish with pepitas to serve. Enjoy!