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 nutty, buttery flavour and crunch.
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.
garlic & herb seasoning
walnuts(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
mixed sesame seeds(ContainsSesameMay be present Milk, Peanuts, Soy, Tree Nuts, Gluten)
baby spinach leaves
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. Pick thyme leaves. • 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, mixed sesame seeds and thyme 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.
• Divide roast veggie toss between plates. Top with honey, thyme and sesame haloumi. • Sprinkle with walnuts to serve. Enjoy!