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Honey, Thyme & Sesame Haloumi

Honey, Thyme & Sesame Haloumi

with Roast Veggie Toss & Walnuts

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When you pair salty and squeaky haloumi with sweet and sticky honey, the result is pretty magical - and even more so when you add a sprinkle of nutty sesame seeds, and floral, peppery thyme. Serve with a hearty roast veggie toss, and complete the dish with walnuts for some buttery flavour and crunch.

The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:Easy PrepVeggieNot Suitable for CoeliacsNaturally Gluten-Free
Allergens:Tree NutsMilkSesame

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

1

zucchini

1

carrot

1

red onion

1 sachet

garlic & herb seasoning

1 packet

walnuts

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 packet

haloumi

(ContainsMilk)

1 bag

thyme

1 packet

mixed sesame seeds

(ContainsSesameMay be present Milk, Peanuts, Soy, Tree Nuts, Gluten)

1 bag

baby spinach leaves

Not included in your delivery

olive oil

2 tbs

honey

1 tsp

red wine vinegar

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2729 kJ
Fat33 g
of which saturates14.3 g
Carbohydrate54.5 g
of which sugars26.9 g
Protein29.9 g
Sodium1284 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

• Preheat oven to 240°C/220°C fan-forced. • Cut potato, zucchini and carrot into bite-sized chunks. Slice red onion into thick wedges. • Spread prepped veggies across two lined oven trays. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt and pepper. • Toss to coat. Bake until tender, 20-25 minutes.

2

• While veggies are roasting, roughly chop walnuts and set aside. • Cut haloumi into 1cm-thick slices. Pick the thyme leaves. • When veggies have 5 minutes remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook haloumi until golden brown, 1-2 minutes each side. • Reduce heat to medium. Add the honey, mixed sesame seeds and thyme and cook, turning haloumi, until fragrant and coated, 1-2 minutes.

3

• To the roasted veggie trays, add baby spinach leaves and a drizzle of red wine vinegar and olive oil. • Gently toss to combine.

4

• Divide roast veggie salad between plates. Top with honey, thyme and sesame haloumi. • Sprinkle with walnuts to serve.