Smokey Crumbed Haloumi
with Roast Veggie Toss & Creamy Pesto Dressing
Take a veggie toss to new heights with naturally sweet roasted veg and a drizzle of our creamy pesto dressing. Top it with squeaky haloumi, complete with a golden crumb and you have yourself a recipe that will be requested on the regular!
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.
Ingredients
1
Beetroot
1
Brown Onion
2
Sweet Potato
1 packet
Haloumi
(Contains: Milk;)
1 sachet
Nan's Special Seasoning
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Soy.)
½ packet
Spinach & Rocket Mix
1 packet
Pepitas
(May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)
1 packet
Creamy Pesto Dressing
(Contains: Egg, Walnut, Milk; May be present: Cashew, Almond, Macadamia.)
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains: Gluten, Wheat;)
1
egg
(Contains: Egg;)
1 tsp
honey
drizzle
balsamic vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat the oven to 240°C/220°C fan-forced. • Cut beetroot into small cubes. • Cut brown onion into thick wedges. • Cut sweet potato into bite-sized chunks. • Cut haloumi into 1cm-thick slices. • In a medium bowl, add haloumi and cover with water to soak.
• Place beetroot, onion and sweet potato on a lined oven tray. Drizzle with olive oil, season with Nan’s special seasoning, salt and pepper and toss to coat. Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays. TIP: Beetroot stays firm when cooked. It’s done when you can pierce it with a fork.
• While the veggies are roasting, in a shallow bowl, combine the plain flour and a good pinch of pepper. • In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Drain haloumi and pat dry. Dip haloumi slices into the flour mixture, then into the egg and finally into the panko breadcrumbs. Set aside on a plate.
• When the veggies have 5 minutes remaining, heat a drizzle of olive oil in a medium frying pan over medium-high heat. • Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a paper towel-lined plate.
• In a second medium bowl, combine the honey and a drizzle of balsamic vinegar and olive oil. Add roasted veggies and spinach & rocket mix (see ingredients). Toss to combine. Season to taste.
• Divide roast veggie toss between bowls. • Top with smokey crumbed haloumi. • Sprinkle with pepitas and drizzle with creamy pesto dressing to serve. Enjoy!