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Honey Haloumi & Roast Veggie Freekeh
Honey Haloumi & Roast Veggie Freekeh

Honey Haloumi & Roast Veggie Freekeh

with Dill & Parsley Mayo

4.3
(455)

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

1

tomato

2

carrot

1

capsicum

1 bag

baby spinach leaves

½

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

1

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

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• 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.

5
5

• 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.

6
6

• 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!

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