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. Serve with a hearty roast veggie toss, and complete the dish with walnuts for some nutty, buttery flavour and crunch.
Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!
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.
2
potato
1
carrot
1
capsicum
1
red onion
1 sachet
garlic & herb seasoning
1 packet
walnuts
(Contains Walnut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan. )
1 packet
haloumi
(Contains Milk;)
1 packet
mixed sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 bag
baby spinach leaves
1 bag
parsley
olive oil
1 tbs
honey
1 tsp
red wine vinegar
• Preheat oven to 240°C/220°C fan-forced. • Cut potato, carrot and capsicum 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 veggies to coat, then bake until tender, 20-25 minutes.
• Meanwhile, roughly chop walnuts. Set aside. • Cut haloumi into 1cm-thick slices. • When the veggies have 5 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. • Reduce heat to medium. Add the honey and mixed sesame seeds and cook, turning haloumi, until fragrant and coated, 1 minute.
• To the roasted veggie trays, add baby spinach leaves and a drizzle of red wine vinegar and olive oil. • Gently toss to combine.
• Roughly chop parsley leaves. • Divide roast veggie toss between plates. Top with honey and sesame haloumi. • Sprinkle with walnuts and parsley to serve. Enjoy!