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Australian Recipes

Paprika Haloumi & Apple Sauce

Paprika Haloumi & Apple Sauce

Paprika Haloumi & Apple Sauce

with Veggie Spinach Toss

Up to 180$ + Free Treats / Extras for Life

A rustic favourite reimagined! Juicy haloumi rubbed with fragrant paprika, served alongside a golden apple sauce and a medley of roasted seasonal veggies. This is a down-to-earth dish with a touch of warmth and sweetness.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Calorie Smart

•Under 40g carbs

Allergens:

Milk

•Almond

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 Time30 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Roast Veggie Mix

1 sachet

Paprika Spice Blend

1 packet

Haloumi

(Contains: Milk;)

1 packet

Apple Sauce

1

Beetroot

1 packet

Baby Spinach Leaves

1 packet

Flaked Almonds

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

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Energy (kJ)2120 kJ

Calories507 kcal

Fat28.6 g

of which saturates14.7 g

Carbohydrate39.1 g

of which sugars23.3 g

Dietary Fibre9.6 g

Protein24.1 g

Cholesterol0 mg

Sodium1270 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

Roast the veggies

1

• Preheat oven to 240°C/220°C fan-forced. In a medium bowl, place haloumi and cover with water to soak. • Cut beetroot into 1cm chunks. • Divide roast veg mix and beetroot between two lined oven trays. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 25-30 minutes.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

Get prepped

2

• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • In a medium bowl, combine paprika spice blend and a drizzle of olive oil. Add haloumi, turning to coat.

Cook the haloumi

3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook haloumi until golden brown, 1-2 minutes each side. • Transfer to a plate, cover and rest for 5 minutes.

Finish & serve

4

• In a large bowl, combine roasted veggies with baby spinach leaves. Toss to combine and season to taste. • Divide seared haloumi and autumnal veggie spinach toss between plates. Top haloumi with apple sauce and sprinkle flaked almonds over veggies to serve. Enjoy!

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